Sourdough Toasts with Mushrooms and Oysters
Luxurious sourdough toasts topped with butter-sautéed mushrooms, optional fresh oysters, and creamy sauce. This elegant appetizer combines earthy mushrooms with delicate seafood for a sophisticated starter.
Ingredients
- •8 tablespoons unsalted butter
- •6 slices sourdough baguette
- •2 tablespoons extra-virgin olive oil
- •1½ pounds mixed mushrooms
- •1 to taste Kosher salt
- •⅓ cup heavy cream
- •12 pieces fresh oysters
- •2 pieces shallots
- •1 tablespoon flat-leaf parsley
- •12 slices lardo
- •Ingredient info: Lardo is cured fatback
- •often seasoned with herbs and spices. It can be found at specialty foods stores and laquercia.us.
Cooking Instructions
- 1.
Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 tablespoon butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 tablespoons butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
12 min
- 2.
Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 tablespoons butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir in oysters, if using, and shallots and parsley.
6 min
- 3.
Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.
2 min
