Wild Mushroom and triple cream toast

If you’re like us and prefer to stay in on Valentine’s Day, try this toast of brioche with Délice de Bourgogne and wild mushrooms. Délice de Bourgogne is a triple cream cheese from France, which is fabulously highlighted in this recipe that we’ve barely altered from Kristen Kish’s original in Food & Wine.

When you bite into the toast, everything makes sense together: the sweet, buttery brioche, impossibly creamy cheese and fresh frisée tossed in lemon. We recommend serving this with crémant, also from France, and a classic pairing with Delice de Bourgogne. — Dak

 
 
 

Ingredients

  • 6 Tbsp olive oil

  • 1 lb fresh wild mushrooms (such as oyster, trumpet and chanterelle), but can supplement with shitake or even cremini

  • 9 fresh thyme sprigs

  • 6 large garlic cloves, peeled and crushed

  • 5 tablespoons unsalted butter, melted

  • 3 Tbsp fresh, finely chopped parsley

  • 1 Tbsp sherry or champagne vinegar

  • 8 ounces Délice de Bourgogne, at room temperature

  • Chopped frisée, for garnish

  • Chopped fresh chives, for garnish

  • Pickled pearl onions (optional)

  • Fresh lemon juice and olive oil

  • Salt and freshly ground pepper

 

Instructions

  1. Heat 2 tablespoons oil in a large skillet over high just until smoking. Add one-third of the mushrooms in a single layer, and cook, without stirring, until golden brown, about 3 minutes. Stir in 3 thyme sprigs, 2 crushed garlic cloves and a sprinkle of salt and pepper. Reduce heat to medium-high, and cook, stirring occasionally, until mushrooms are browned, about 3 minutes.

  2. Add 1 tablespoon butter, 1 tablespoon parsley, and 1 teaspoon vinegar. Cook, stirring occasionally, about 1 minute. Transfer mushroom mixture to paper towels to drain; discard cooked garlic and thyme.

  3. Repeat the process two more times with the remaining mushrooms, each time adding the cooked mushrooms to the paper towel covered plate to drain.

  4. Preheat oven to 350°F. Place brioche slices in a single layer on a wire rack set inside a baking sheet (or just directly on your oven rack if you want to live a little). Bake in preheated oven until lightly toasted, about 8 minutes per side. Once done, brush with remaining 2 tablespoons melted butter.

  5. Toss lightly chopped frisée with the juice of ½ lemon.

  6. Spread cheese evenly over the toasts and then top with the mushrooms. Garnish with parsley, pickled onion slices (if using), frisée, and chives. Drizzle with extra-virgin olive oil and sprinkle with a bit of flaky salt.