Pickled Mushroom Toast Recipe
If all you know how to make is toast, let it be this one
We're obsessed with avocado toast and not ashamed to admit it. It's easy to make, nutritious and the perfect vehicle for an endless combination of toppings. But every now and then, we have to change things up.
So in an effort to step up our toast game, we turn to our new favorite Scandinavian restaurant, N'eat, in NYC. Chef Gabriel Hedlund tops a thick, toasted slice of artisanal bread with pickled mushrooms and serves it with a side of house-made blanquette, a traditional French white sauce often served with veal—though this mushroom dish makes for an incredible vegetarian alternative (pro tip: Serve the sauce on top, and you have one less dish to wash). The pickled mushrooms are easy to make and will keep in your refrigerator for up to a week.
Check out some of our other favorite toast recipes.
Recipe adapted from Gabriel Hedlund, N'eat, New York, NY
- For the Pickled Mushrooms
- 1½ cups (2 ounces) black trumpet mushrooms
- 1½ cups (2 ounces) maitake mushrooms
- ½ cup sugar
- ½ cup water
- ½ cup white wine vinegar
- For the Mushroom Blanquette
- 4 cups mushroom stock
- 4 tablespoons unsalted butter
- 1 egg, plus 1 yolk
- 1 tablespoon sour cream
- For the Pickled Mushroom Toast
- Two 1½-inch-thick slices hearty sourdough bread, toasted
- Pickled mushrooms
- Mushroom blanquette
- Thinly sliced chives, for garnish
- Make the pickled mushrooms: In a tall, airtight container (preferably a quart container), combine the mushrooms and allow to sit loosely packed. In a small saucepan, combine the sugar, water and vinegar. Bring to a boil, whisk to ensure the sugar is dissolved and remove from the heat. Allow the pickling liquid to completely cool and pour over the mushrooms. Add a small weight on top of the mushrooms to ensure they are completely submerged, cover with a lid and allow to pickle in the refrigerator for 1 week. Drain before serving.
- Once the mushrooms are pickled, make the blanquette: In a medium saucepan, bring the mushroom stock to a boil. Reduce the heat to a simmer and cook until the liquid has reduced to 1 cup, 15 to 20 minutes. Transfer the reduced mushroom stock to a blender. While the motor is running, add the remaining ingredients, replace the lid and blend on high for 2 to 3 minutes. Transfer the blanquette back to the saucepan and warm over low heat, 1 to 2 minutes. Don't turn up the heat too high or the mixture will overcook and the eggs will scramble.
- Transfer the toast to serving plates, add the pickled mushrooms, spoon over the blanquette, sprinkle with thinly sliced chives and serve.