APPETIZER RECIPES

Mushroom Aioli Toasts

Updated

Crusty toasts spread with a honey-Dijon aioli, piled with garlicky sautéed mushrooms and broiled under melted cheese.

Prep
15 min
Cook
15 min
Total
30 min
Yield
8 toasts
Illustration of Mushroom Aioli Toasts

These open-faced toasts layer four simple things: crisp broiled bread, a quick aioli made from mayonnaise, Dijon mustard, honey and garlic, a skillet of buttery browned mushrooms, and a blanket of cheese that bubbles under the broiler. The result is savory, rich and very easy to pull together.

From the KitchenSimplicity archive, they work as a light lunch, a fast supper next to a green salad, or a side for grilled meat or pasta. Make them on baguette slices and they turn into a party appetizer.

Tips

  • For appetizers, use 1/2-inch baguette slices; you will get about 24 small toasts from the same amount of topping.
  • Cheddar is an easy everyday choice; fontina, Gruyère or provolone make the toasts a little more special.
  • Add a handful of baby arugula or mixed greens on top just before serving for a fresh contrast.
  • The mushrooms and aioli can be made a day ahead and refrigerated separately; warm the mushrooms briefly before assembling.

Mushroom Aioli Toasts

Prep
15 min
Cook
15 min
Total
30 min
Yield
8 toasts

Ingredients

  • For the mushrooms:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 16 oz (450 g) mushrooms, such as cremini or white button, sliced
  • 3 garlic cloves, minced
  • Salt and black pepper
  • For the mustard aioli:
  • 1/4 cup mayonnaise
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 garlic clove, minced or finely grated
  • Salt and black pepper
  • To assemble:
  • 8 slices crusty bread, such as whole grain or sourdough
  • 1 cup (about 4 oz / 115 g) shredded cheese, such as cheddar or fontina

Steps

  1. Melt the butter with the olive oil in a large nonstick skillet over medium heat. Add the mushrooms and cook, stirring now and then, until they soften and release their liquid, about 5 minutes.
  2. Season the mushrooms well with salt and pepper and keep cooking until the liquid has evaporated and they begin to brown, 4 to 6 minutes more. Stir in the garlic and cook for 30 to 60 seconds, just until fragrant. Take the pan off the heat.
  3. While the mushrooms cook, stir the mayonnaise, Dijon, honey and garlic together in a small bowl. Season to taste with salt and pepper.
  4. Heat the broiler to high with a rack about 6 inches below the element. Lay the bread on a large baking sheet and broil for 2 to 3 minutes, until golden on top.
  5. Spread the toasted side of each slice with aioli. Divide the mushrooms over the toasts and sprinkle with the cheese.
  6. Return the pan to the broiler and cook for 1 to 3 minutes, watching closely, until the cheese is melted and bubbling. Serve right away.

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