Best 3 Sourdough Toasts With Mushrooms And Oysters Recipes

Embark on a culinary journey with sourdough toasts, mushrooms, and oysters, a symphony of flavors that will tantalize your taste buds. This dish seamlessly blends the tangy sourdough with the earthy notes of mushrooms and the briny essence of oysters, creating a delectable and memorable appetizer or brunch. Dive into the world of sourdough toasts with mushrooms and oysters, where textures dance in harmony and umami flavors reign supreme. Whether you're an experienced cook or just starting, this article will guide you through the steps, ensuring a delightful and unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

TAPAS: SOURDOUGH TOASTS WITH MUSHROOMS AND OYSTERS RECIPE - (4.7/5)

Tapas: Sourdough Toasts with Mushrooms and Oysters Recipe - (4.7/5) image

Provided by á-3151

Number Of Ingredients 12

Ingredients

8 tablespoons (1 stick) unsalted butter, divided
6 1/2-inch-thick diagonal slices sourdough baguette, or 3 slices sourdough country loaf, halved
2 tablespoons extra-virgin olive oil
1 1/2 pounds small mushrooms (such as chanterelles, morels, crimini, or button mushrooms), brushed clean (halved if large)
Kosher salt
1/3 cup heavy cream
12 fresh oysters, shucked, chopped, drained (optional)
2 small shallots, minced
1 tablespoon finely chopped flat-leaf parsley
12 very thin slices lardo (optional)
Ingredient info
Lardo is cured fatback, often seasoned with herbs and spices. It can be found at specialty foods stores and laquercia.us.

Steps:

Melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 Tbsp. butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 Tbsp. butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature. Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 Tbsp. butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir in oysters, if using, and shallots and parsley. Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.

TOASTED SOURDOUGH

Toasted Sourdough image

Provided by Tyler Florence

Categories side-dish

Time 7m

Yield 4 to 6 servings

Number Of Ingredients 2

Ingredients

1 loaf sourdough
Extra-virgin olive oil

Steps:

Heat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side.

MUSHROOMS ON TOAST

Mushrooms on toast image

The ultimate comfort dish - earthy mushrooms piled on toast topped with crisp, succulent prosciutto

Provided by Good Food team

Categories Breakfast, Brunch, Lunch, Snack, Supper

Time 20m

Number Of Ingredients 8

Ingredients

4 large slices sourdough bread
1 tbsp olive oil
4 slices prosciutto
knob of butter
350g mixed mushrooms
1 garlic clove, crushed
4 tbsp crème fraîche
handful parsley leaves, finely chopped

Steps:

Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.

Nutrition Facts : Calories 280 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.37 milligram of sodium

Tips:

Choose the right bread. Sourdough bread is a great choice for this recipe because it is tangy and has a slightly chewy texture. You can also use other types of bread, such as French bread or Italian bread.
Use fresh mushrooms. Fresh mushrooms will have a better flavor and texture than canned or dried mushrooms. If you can't find fresh mushrooms, you can use frozen mushrooms, but be sure to thaw them before using.
Don't overcrowd the pan. When you are cooking the mushrooms, don't overcrowd the pan. This will prevent them from cooking evenly.
Season the mushrooms well. Be sure to season the mushrooms with salt, pepper, and garlic powder before cooking. This will help to enhance their flavor.
Use a variety of toppings. In addition to the mushrooms, you can also top your sourdough toasts with a variety of other ingredients, such as cheese, avocado, tomatoes, or eggs.

Conclusion:

Sourdough toasts with mushrooms and oysters are a delicious and easy-to-make breakfast, lunch, or dinner. They are perfect for any occasion, and they are sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try!