While I eat lean meats occasionally, most of my diet is plant-based. And when the temperatures dip and I crave something hearty but a bit more elevated in flavor profile, my go-to meal is this Madeira Mushroom Toast. Mushrooms on their own have a beautiful meaty quality when sautéed, but add Madeira and it creates a simple yet beautiful dish with layers of flavors and a underlying subtle sweetness that is sure to please even the most picky eater. To make it more delicious, I love to serve it over a toasted sourdough slathered with garlic butter and a smear of ricotta. It is really delicious.
When I first started making this dish, I used baby Bella mushrooms. But after making it a few times, I started making it with a combination of different mushrooms. For this version I used Black Oyster, Shiitake and Beech mushrooms. And the beauty of this recipe is that you finish the mushrooms in the oven, and roasting them just brings out each mushroom type’s own nuanced flavors. Just delicious!
For this recipe, you will need the following ingredients:
1 lb. of your favorite mushrooms (note: I used a combination of oyster, shiitake and beech mushrooms)
2-3 tbs olive oil
2 sprigs of rosemary
salt and pepper to taste 1/4 cup Madeira
3 tbsp butter
Salt and pepper to taste
2 slices of sourdough bread (if smaller loaf, 3-4 slices)
ricotta (optional)
garlic butter (optional)
To Make, you will need an ovenproof skillet. I love my cast iron.
Preheat oven to 420F
To the skillet, add the olive oil and heat it up. Then add the mushrooms, herbs and salt and pepper. Sautee for 1 mins.
Add the Madeira and bring to a gentle boil, letting the mushrooms cook over the high heat for 2 minutes. Then transfer the skillet to the oven, and bake for about 6 minutes.
While the mushroom cook, toast the sourdough slices and slather either some garlic butter or ricotta. Once mushrooms are cooked, bring out of the oven, and pile on top of your toast.
Serve and enjoy!
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