← Back to Search Results
grilling
Cremini Mushroom Toasts

Photo by:
Comments: 0
 

Recipe

On this simple sandwich, mushrooms are embedded in a linear pattern when grilled into the bread. To achieve this effect, you’ll need a two-sided Italian-style panini machine. I prefer the brown button-variety mushrooms called Cremini for their earthy and deep flavors. Choose ones that are firm, dry, and fresh, completely closed around the base of the cap. If you can’t find Cremini, use white domestic mushrooms instead.

Yield: 4 Servings

Ingredients

Directions

Place the mushrooms on your work surface cap side down. Trim two sides off the caps in line with the stems (so that when you slice the mushrooms there will be no stemless slices).

Using a mandoline or a very sharp knife, cut the mushrooms into paper-thin slices, making sure to keep the stem section attached.

Brush one side of each slice of bread lightly with oil. Place the mushrooms in a row on the unoiled side of the bread, slightly overlapping, making 3 or 4 rows to cover the surface. (There should be about 18 slices total for each piece of bread with no gaps of bread showing through.) Dab the mushrooms with olive oil and sprinkle with salt.

Place the bread, mushroom side up, in a panini-style grill, and close the grill top over the bread, pressing the top of the grill down to slightly smash the bread. Grill for about 3 minutes on medium high, until the bread is golden brown and the mushrooms are sizzling and cooked through.


© 2002 Nancy Silverton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

411kcal (21%)
837mg (35%)
56g
3g
15g (24%)
0g
2g (12%)
10g
2g
0mg (0%)
4g
13g
33mg
323mg
0mcg RAE (0%)
2mg (3%)
44mg (4%)
4mg (22%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
living-raw-food Living Raw Food
by Sarma Melngailis
flavor Flavor
by Rocco DiSpirito
raos-cookbook Rao's Cookbook
by Frank Pellegrino
west-coast-cooking West Coast Cooking
by Greg Atkinson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?