Pan Tostada con HongosMushrooms and the herb epazote are favorite flavor partners in central Mexico and they make a rich tasty topping for toasted slices of Mexican rolls or French baguettes.
Mushroom Toasts
Pan Tostada con HongosMushrooms and the herb epazote are favorite flavor partners in central Mexico and they make a rich tasty topping for toasted slices of Mexican rolls or French baguettes.
Ingredients
Makes about 20 appetizers
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 pound medium white button mushrooms coarsely chopped
- ¼ cup Mexican crema or heavy cream
- 1 teaspoon chopped fresh epazote leaves or substitute oregano
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- 1 long French baguette cut into about 20 slices, or 4 oval Mexican sandwich rolls (bolillos), sliced
- 3 to 4 tablespoons unsalted butter at room temperature
- 2 to 3 jalapeño chiles seeded, veins removed, and minced
Instructions
- Heat the oil and butter in a medium skillet and cook the mushrooms, stirring, until the juices evaporate and they start to brown, about 4 minutes.
- Stir in the crema, epazote, salt and pepper.
- Cook, stirring, 1 minute.
- Reserve off heat.
- Preheat the broiler.
- Lightly butter the bread, put the slices on a baking sheet and toast lightly.
- Top the toasts with a portion of the mushrooms and garnish with a sprinkle of minced jalapeño.