A couple of years ago I couldn’t have imagined our family eating a meal where the star ingredient was mushrooms. My husband was never a fan, but every once in a while I would make them anyways just in case he changed his mind. And, he did. The changing point came when I first made these cajun grilled pork chops with creamy mushroom pan sauce. Don’t they always say that you have to introduce a food to a child 10-20 times before they’ll start liking it? I guess it works with husbands too. Hehe.
Ever since then I’ve realized that, very often, someone may not like a certain food simply because they don’t like the way it was prepared. That’s why we never say never in this family. If we don’t like something we try it a new way until we find the preparation we like.
Now we can’t seem to get enough of mushrooms. We put them on everything from burgers to pizza, in frittatas and salads. We almost always have a stash of mushrooms in our fridge. What a change!
These sandwiches are truly crave worthy. Start with some toasted, crusty whole grain bread, slather on a quick mustard aioli, pile on fragrant mushrooms and garlic, top it all with cheese and broil until the cheese is melty and golden. Just describing it makes my mouth water.
You can serve it for lunch with smoothies, for a quick dinner with a salad, as a side to grilled meat or pasta, or even as an appetizer for a guest worthy meal. A recipe that is as delicious and versatile as that definitely has a place in my recipe folder.
Mushroom Aioli Toasts
Any cheese can be used to top these toasts. On an everyday basis we like cheddar. For a dinner party feel free to splurge on some fontina. If using for appetizers serve on baguette slices for smaller servings.
Mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- 16 oz. mushrooms, sliced
- 3 garlic cloves, minced
- salt and pepper, to taste
Mustard Aioli
- 1/4 cup mayonnaise
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon honey
- 1 garlic clove, minced
- salt and pepper, to taste
To Assemble
- 8 slices crusty bread
- 1 cup shredded cheese (cheddar or fontina)
Place butter and oil in a large nonstick skillet, let melt over medium heat. Add mushrooms, cook until softened. Season generously with salt and pepper, cook until liquid is gone and mushrooms start to brown a bit. Add garlic and cook 30-60 seconds, just until softened.
Meanwhile stir together all of the ingredients for the aioli in a small bowl. Set aside.
Preheat broiler to high. Place bread slices on a large baking sheet. Broil for 2-3 minutes until golden brown. Spread each toast with aioli. Divide mushrooms evenly between toasts and top with cheese. Place under broiler until cheese is melted and bubbly. Serve immediately.
For a fresh take, top with salad greens before serving.
Makes: 8 toasts
Adapted from How Sweet It Is. Mustard Aioli adapted from Bobby Flay’s Barbecue Addiction.
