“Large, juicy mushrooms need little embellishment — just a slice of cheese and a hint of sweetness from the brioche,” writes Louise Pickford in “Brunch.” And with that, you have an easy vegetarian main course or a side dish in minutes.
Mushrooms on Toast
1/2 cup butter
8 portobello mushrooms, wiped and trimmed
Salt, to taste
Freshly ground pepper, to taste
4 slices of brioche or whole-wheat bread
4 ounces Taleggio cheese, cut into slices
Melt the butter in a skillet, add the mushrooms and cook for 8-10 minutes, until golden and beginning to give up their juices. Add salt and pepper to taste.
Meanwhile, toast the bread on both sides under a broiler. Spoon on the mushrooms and their juices and top with the Taleggio. Return the topped bread to the broiler for a few seconds, so that the cheese can begin to melt. Serve at once.
Makes 4 servings.
From “Brunch” by Louise Pickford