Kurt and I share a fondness for blue cheese, so my first stop in the book was at the recipe titled Wild Mushrooms with Sourdough Toast and Thyme Stichelton Creme Fraiche. I made a few changes to keep the sourcing at least a little closer to home. We have fresh, locally-cultivated mushrooms that are available year-round, so I used local shitakes. I usually have thyme in my herb garden, but it died back during one of our freezes this winter. I substituted rosemary for it since I always have rosemary growing in multiple spots in our yard. And, last, rather than using Stichelton which is a British-made, raw milk, blue cheese, I used Jasper Hill Farms’ Bayley Hazen Blue which is also a raw milk blue. On little pieces of sourdough baguette, these mushroom toasts are a great appetizer. The mushrooms were sliced and then sauteed in some oil with chopped rosemary (or thyme). They were left to brown a bit before being stirred and turned. When fully cooked, butter was added to the mushrooms with a sprinkling of sea salt. The topping is an easy mix of creme fraiche, blue cheese, and some rosemary in my case that was combined in the blender. The sauteed mushrooms were spooned onto pieces of toasted bread and topped with the blue cheese creme fraiche. My rosemary still had some flowers clinging to the sprigs which I used as garnish.
I might have made some extra blue cheese creme fraiche and learned that it also makes a fabulous dipping sauce for roasted potato wedges. But, it was perfect with the mushroom toasts. They were crunchy and savory and a nice start to a meal on one of our chilly days. I’ll be looking back to this book for inspiration as the seasons change and different ingredients are at their best.
Wild Mushroom with Sourdough Toast and Thyme Stichelton Creme Fraiche
Recipe reprinted with publisher's permission from The Ethicurean Cookbook (Ebury Press).
Serves 4
2 tbsp rapeseed oil
300g mixed wild mushrooms, such as slippery jack, penny bun, russula, horse mushroom, sheep’s foot and puffballs, cleaned and sliced into 1cm strips
leaves from 4 sprigs of thyme
25g unsalted butter
8 very thin slices of sourdough bread
fine sea salt flaky sea salt
For the thyme Stichelton creme fraiche:
25g Stichelton cheese, roughly chopped
75ml creme fraiche
leaves from 5 sprigs of thyme
For the thyme Stichelton creme fraiche, put all the ingredients in a blender or food processor and pulse to a semi- coarse consistency. Season with salt to taste and set aside.
Place a large frying pan over a high heat and leave until it is very hot. Add the rapeseed oil; it should begin to smoke. Immediately add the mushrooms and thyme leaves, plus a dusting of fine salt, and toss to coat them evenly with the oil. Leave undisturbed for a minute or so, until the mushrooms colour ever so slightly, then toss and colour on the other side. Remove from the heat and add the butter to the pan. Toss until it has melted and the mushrooms are evenly coated, then check the seasoning.
While the mushrooms are cooking, put the sourdough bread under a hot grill and toast, turning every minute, until both sides are golden brown. Thin slices of bread will curl under the grill, and the regular turning prevents this happening. Remove the sourdough from the grill and add a couple of slices to each plate. Cover with the mushrooms, season with flaky sea salt and add a heaped tablespoon of the Stichelton creme fraiche.
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Beautiful! I love evrything about these refined crostini.
ReplyDeleteCheers,
Rosa
Sounds great and the title of your post already had me drooling....
ReplyDeleteVery nice take on crostini, elegant, refined, just perfect!
ReplyDeleteInteresting cookbook indeed...
The concept of this cookbook is very interesting and the crostinis are out of this world - refined and elegant.
ReplyDeletewhat an incredible combo - looks delicious!
ReplyDeleteThese crostini look delish, Lisa.
ReplyDeleteI have one question before I gush about how much I adore this dish...Is there a cookbook in your future? I love the way you pick up on a dishes nuances and run with it, Lisa. This appetizer is a perfect example. The book may have been your inspiration but, you have made the presentation and elegance all your own. Thank you so much for sharing, Lisa...
ReplyDeleteWhen I was very young I fished very occasionally, and sometimes used to catch sea robins. I never caught enough to bother cooking them, though, so I always returned them to their home! Anyway, lovely dish. All the flavors work so well together. And I second Louise's thought that you should write your own cookbook!
ReplyDeleteI have never tried shitake mushrooms before, maybe it could persuade me to enjoy mushrooms for once! I love the crusty toast as well :D
ReplyDeleteCheers
Choc Chip Uru
Sounds like a pretty cool concept for a restaurant and a cookbook! I'm not sure that I've ever paired mushrooms with blue cheese, but I'm sure that earthy flavor compliments the bold blue!
ReplyDeleteWhat a beautiful appetizer Lisa. Love that blue cheese creme fraiche. And thanks to the introduction to the restaurant/cookbook.
ReplyDeleteEstas tostadas estàn de lujo muy exquisitas,abrazos.
ReplyDeleteOh my goodness! These toasts look incredible. Must be umami and earthy. They would make a great appetizer or snack at any time. By the way, I love how you used the rosemary flowers as decoration. Very pretty! Brilliant!
ReplyDeleteand here we have yet another example of something i would love if only i could bear to eat mushrooms! beautiful toasts. :)
ReplyDeleteI have a fondness for blue cheese too. I think I'd love these!
ReplyDeleteJust got done reading a post about garlic shrimp toast, and now you.
ReplyDeleteBread is screaming at me to be eaten.
I am starving.
Such a nice finger food Lisa, I can only imagine a bite of this savory treat...yum!
ReplyDeleteThanks for sharing the recipe...have a great weekend ahead :D
What an interesting book! I haven't heard of sea robin but had pink fir potatoes. What a comforting yet elegant snack :D
ReplyDeleteLisa, I am sure the cookbook is just wonderful, as is your recipe. This looks like something right down my alley...I love Shiitake mushrooms!
ReplyDeleteWhat gorgeous, elegant toasts! Love the combo of mushrooms and blue cheese :)
ReplyDeletePS...good to know a sea robin is not a bird!