Farm to Camera
Farm to table eating is far more than having fresh ingredients on a restaurant table, just as artist Adrien Broom’s new project Farm-to-Camera is far more than placing a beautiful frame around a newly...
I think of this as a starting place and a way to learn how to cook mushrooms. This would be great on top of steak. That being said, although simple, it’s one of my favorite things to eat. Add a sunny farm egg on top to make a delicious breakfast.
Ingredients
SERVINGS: 4
- 4 slices high quality naturally leavened bread
- ½ pound mixed mushrooms cut into bit sized pieces (Preferably from Seacoast Mushrooms) a mix of oyster, shitake, and maitake would be good
- 2 sprigs thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter softened
- 1 tablespoon minced garlic
- 3 tablespoons chopped parsley
- 1 teaspoon sherry vinegar
- salt to taste
- cracked black pepper
Preparation
Preheat oven to 400 degrees
Preheat skillet (Cast iron is best) on medium heat on stove top
Brush slices of bread with 1 tablespoon softened butter and put on oven rack to toast
Put olive oil and butter in skillet, as soon as butter foams add thyme sprigs and mushrooms to pan and coat with fat, turn up heat to medium-high and leave mushrooms without disturbing until they start to brown. (If mushrooms release liquids, let reduce back into the mushrooms until fat comes out.) Try and get crisp brown edges and soft centers.
Once you have achieved this add garlic, lightly toast, and finish with sherry vinegar, parsley, salt to taste, and freshly cracked pepper. Don't burn the toast! Cover each slice with the mushroom mix and serve. Enjoy!
About this recipe
Try these add-ons for even more flavor:
- Melted triple cream cheese
- Bacon
- Parmigiano Reggiano
- Sunny Farm egg
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