← Back to Search Results
grilling
Cremini Mushroom Toasts Recipe-2549

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

new-american-table New American Table
by Marcus Samuelsson
mexican-everyday Mexican Everyday
by Rick Bayless
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
lidias-italy Lidia's Italy
by Lidia Bastianich
flavor Flavor
by Rocco DiSpirito
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?