Servings:eight.
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- 2 Tbs. unsalted butter
- 1 large shallot, finely diced (about 1/4 cup)
- Kosher salt
- 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
- Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they’re about 3 inches long
- 1-1/2 cups grated Gruyère (about 4 oz.)
Nutritional Information
- Calories (kcal) : 130
- Fat Calories (kcal): 80
- Fat (g): 9
- Saturated Fat (g): 6
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 3
- Cholesterol (mg): 30
- Sodium (mg): 220
- Carbohydrates (g): 4
- Fiber (g): 1
- Protein (g): 7
Preparation
- 加入融化的黄油在一个大型重型煎锅medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.
Make Ahead Tips
You can sauté the mushrooms, cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using.
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Reviews (6 reviews)
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Krispie| 10/22/2017I have made this a couple of times and aside from the fact that I can not seem to avoid burning the perimeter of the bread, it's delicious. And super, super easy!!!! I do rub the toasted bread with a little garlic and I add a dash of white wine to the mushrooms when I have some open. I toast one side of the bread and assemble everything ahead of time so I can just broil them for a couple minutes as soon as my guests arrive.
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travelhaven| 04/17/2017
Made this last night for Easter dinner appetizer. It got rave reviews! And it's so easy to make! I'll definitely be making this again!
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hjmuller| 12/05/2013
Very, very good! I like to add a splash of white wine to the mushrooms. Also, I spread a little butter on the untoasted side of the bread before heaping on the mushrooms and used a combination of freshly grated gruyere, extra-sharp white cheddar, and parmesan for the cheese topping. These are super good! :)
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