Spring mushroom toast

By Chuck Hughes
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  • 4 slices coarse country bread, each about 2.5 centimeters thick, toasted
  • 3 tablespoons Chuck’s extra-virgin olive oil
  • 750 grams assorted wild mushrooms, such as shiitake, chanterelle, porcini and morels when in season, stemmed and quartered
  • 2 shallots, diced
  • 6 cloves of confit garlic
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons + fresh lemon juice
  • 1 tablespoon Old Style Mustard
  • 1 tablespoon fresh thyme leaves
  • 4 tablespoons (60 grams) butter
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Mushroom Demi-Glace, heated


  1. Brush olive oil on both sides of the bread, then grill or toast bread. (To grill, heat a large cast-iron skillet or grill pan over medium-high heat, and grill the bread for about three minutes on each side.) After grilling or toasting, brush the tops lightly with olive oil again.
  2. Heat a large frying pan over high heat. Add the olive oil and, when hot, add the shallots and mushrooms, in batches if necessary, so as not to crowd the pan. It’s important that the mushrooms sear and not steam. Cook, without stirring, until the mushrooms are well browned, about three minutes. Give the mushrooms a good toss to turn them and then briefly sear on the other side.
  3. Add the garlic confit to the pan, and season with salt and pepper. Add the lemon juice and mustard, cook until reduced by half. Add a couple of tablespoons of mushroom demi-glace.  Cook until slightly thickened, season with more salt and pepper if necessary, and stir in the parsley and fresh thyme.
  4. Place the toasted bread on individual plates. Spoon the mushrooms and pan sauce on top, dividing it evenly. Serve hot. Garnish with Fresh Watercress.

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