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Photo Credit: Elizabeth Newman

Mushroom Toast

Name: Mushroom Toast
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoons olive oil (plus 2 tablespoons for the eggs); 1 pound assorted mushrooms (such as); 1 shallot (chopped); 1 1/2 teaspoon kosher salt (divided); 1 small bunch Tuscan kale (chopped); 3 tablespoons dry marsala (sherry or water); 1 1/2 tablespoons unsalted butter; 4 1-inch thick slices of rustic white bread, toasted if desired; 1/4 cup whole grain mustard; 4 large eggs

5 MINPrep Time

20 MINCook Time

4Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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For such an easy recipe to throw together, these mushroom toasts are very sophisticated, impressive, and totally delicious. With caramelized mushrooms and shallots deglazed in Marsala wine, flavorful whole-grain mustard and a crispy olive oil egg to boot, this might be the definition of "party in your mouth".

Mushroom Toast

Servings

4

Prep Time

5 minutes

Cook Time

20 minutes

Ingredients

3 tablespoons olive oil (plus 2 tablespoons for the eggs)
1 pound assorted mushrooms (such as)
1 shallot (chopped)
1 1/2 teaspoon kosher salt (divided)
1 small bunch Tuscan kale (chopped)
3 tablespoons dry marsala (sherry or water)
1 1/2 tablespoons unsalted butter
4 1-inch thick slices of rustic white bread, toasted if desired
1/4 cup whole grain mustard
4 large eggs

Instructions

Heat a large skillet over medium high heat. Add 3 tablespoons of olive oil to the hot pan. Add the mushrooms to the hot oil, season with 3/4 teaspoon salt and cook, stirring occasionally for 10 minutes or until deep golden brown. Add the shallot and cook for an additional 3 minutes stirring constantly. Add the kale and 1/4 teaspoons salt and cook another 2 minutes or until the kale is wilted. Turn off the heat and deglaze with the marsala. Stir in the butter until combined.
Meanwhile, spread each slice of bread with a tablespoon of whole grain mustard. Divide the mushroom mixture evenly over the bread slices. Wipe out the pan with a paper towel. Return the pan to medium heat and add the remaining 2 tablespoons olive oil. Break the 4 eggs into the hot pan and season with the remaining 1/2 teaspoon salt. Cook over medium heat until the whites are set and browned around the edges and yolk is still runny, about 3 to 4 minutes. Spoon some of the hot oil over the whites if they need help setting. Top each toast with the crispy egg and serve.