After my Mushroom Skulls for the Halloween Special, I fell in love with that mushroom sauce. To be honest, it tastes like a reduction of mushroom soup. This time, I took extra steps to enhance the mushroom flavors by blanching and cooking it with the mushroom stock.
I also use 3 different types of mushrooms: dried, oyster and Swiss brown. You can use any mushrooms as desired. Shiitake, white button, king oyster, or even portobello are great alternatives. Be sure to use butter as butter and mushroom are best friends.
You can make the mushroom sauce in advance. The next morning, just sauteed the Swiss brown mushrooms, assemble and toast them. After consuming these wonder toasts, my eldest daughter asked if this would be great on pizzas. Hmm... Maybe I will give her idea a try next time. What do you think?
Ingredients:
(Serve 4)
Mushroom Stock:
Water, 750ml
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Miso, 1 TBSP
Nori Flakes, Pinch
Gochugaru, Pinch
Dried Mushrooms, 10
Oyster Mushrooms, 250g
Swiss Brown Mushrooms, 250g
Mushroom Sauce:
Unsalted Butter, 2 TBSP + 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic Finely Minced. 3 Cloves
Heavy Whipping Cream, 150g
Nori Flakes, Pinch
Gochugaru, Pinch
Toast
Unsalted Butter, 2 TBSP
Sea Salt, Pinch
Black Pepper, Pinch
Oyster Sauce, 2 TBSP
Baguette, 2 Loaves
Fresh Mozzarella
Parmigiano Reggiano
Nori Flakes, Pinch
Gochugaru, Pinch
Equipment:
Blender
Cast Iron Skillet
Oven
Directions:
Prepare the mushroom stock.
Add water, salt, pepper, mushroom powder, miso, nori flakes and gochugaru to a sauce pot over medium heat.
Stir to combine well and bring it up to a simmer.
Blanch the mushrooms, 1 type at a time, for 2 to 3 mins or until they are soft.
Remove from heat and set aside to cool down. Remove the stems from the mushrooms.
I like to add my vegetable scraps, including the mushroom stems, to this simple stock.
Bring it up to a simmer and cook for 3 to 5 mins.
Remove from heat, cover and set aside to infuse.
Coarsely slice the mushrooms.
Prepare the mushroom sauce.
In a skillet over medium heat, add butter.
Once the butter starts to melt, add in the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in garlic and saute until aromatic.
Add in the blanched dried mushrooms and oyster mushrooms.
Saute to combine well.
Add in 2 TBSP of butter, cover and cook for 2 to 3 mins or until the mushrooms start to caramelize.
Add in heavy cream and mix until well combined.
Cook for 1 to 2 mins.
Transfer into the blender.
Season with salt, pepper, nori flakes and gochugaru.
Blitz until there are no large chunks.
Transfer back to the skillet.
Drain the stock.
"Clean" the blender with 1 cup of that stock.
Add the stock mixture to the mushroom sauce.
Stir to combine well.
Bring it up to a simmer and cook until thickened.
Final taste and adjust for seasonings with salt and pepper.
Give it a final stir and set aside until ready to use.
*You can freeze any remaining stock in an ice cube tray for future usage."
Prepare the toast.
In a skillet over medium heat, add butter.
Once the butter starts to melt, add in the Swiss brown mushrooms.
Season with salt and pepper.
Saute until well combined.
Add in oyster sauce and saute until lightly caramelized.
Remove from heat and set aside.
Preheat the oven to 220 degree celsius or 425 fahrenheit.
Slice the baguette lengthwise in halves.
Using a baking sheet, press the baguette down to slightly flatten.
*This will ensure extra crispiness.*
Transfer onto the baking sheet.
Spread that mushroom sauce onto the baguette generously.
Pinch some mozzarella and scatter over the sauce.
Distribute the sauteed Swiss brown mushrooms over the top.
Lastly, grate some parmigiano over the top.
Wack into the oven and bake until the cheese has melted.
Remove from the oven and immediately garnish with some nori flakes and gochugaru.
Serve immediately.
Super mushroomlicious...
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