Open-Face Mushroom Sandwiches With Pecorino Salsa Verde
Grilled mushroom toasts topped with a vibrant Pecorino salsa verde featuring pickled shallots and fresh herbs. These open-faced sandwiches combine earthy mushrooms with bright, tangy flavors and crusty grilled bread for an elevated appetizer or light meal.
Ingredients
- •3 medium shallots
- •1½ Tbsp red wine vinegar
- •1 tsp crushed red pepper flakes
- •1 tsp black pepper
- •1 tsp kosher salt
- •3 oz Pecorino Romano
- •2 cups mixed herbs
- •5 Tbsp extra-virgin olive oil
- •1 lb mushrooms
- •6 Tbsp extra-virgin olive oil
- •6 slices country-style bread
Cooking Instructions
- 1.
Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
- 2.
Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
3 min
- 3.
Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
5 min
- 4.
Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
3 min
- 5.
Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise 1/4" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice 1/2" thick and thread onto skewers to keep them from falling through grate.
10 min
- 6.
Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
5 min
- 7.
Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
4 min
- 8.
Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.
10 min
