Queenies: Mushroom Toast Makes 2-4 appetizer portionsIngredientsMushroom Toast1.5-2# fresh mushrooms 2 tablespoons freshly chopped curly parsley1 tablespoon freshly chopped thyme1 tablespoon cooking sherryCanola or grapeseed oilKosher salt to tasteBlack pepper to taste2-3 oz. chicken stock2 tablespoons unsalted butterOlive oil to tasteCiabatta or sourdough breadPickled Red Onions2 red onions, finely diced or sliced 2 cups red wine vinegar2 cups water1 cup sugar1 tablespoon kosher salt1 cup red cooking wine2 bay leaves1 large sprig thyme4 garlic cloves1 teaspoon black pepper corn1 teaspoon crushed red pepper1 teaspoon mustard seeds1 teaspoon fennel seeds1 teaspoon coriander seedsCheese clothProcedureMushroom Toast-Clean mushrooms thoroughly, and cut into bite sized pieces. If using button/cremini mushrooms, remove stems, and slice into inch slices.-In a large saut pan, add enough canola or grapeseed oil to coat the bottom of the pan, and heat until almost smoking. -Place just enough mushrooms in the pan to cover the bottom; do not crowd. Cook over medium-high heat until the mushrooms begin to brown and have released all their water. -Once the water has cooked out of the mushrooms, season with salt and pepper. -Off the heat and away from flame, add 1 tablespoon of cooking sherry to the pan. -Return the pan to the heat, and add 2-3 oz. chicken stock, 2 tablespoons of butter and a large pinch of parsley and thyme. -Reduce the chicken stock by half over medium heat until the butter melts and forms a light sauce. Taste, and adjust the seasoning if needed.-Spoon the mushrooms and pan sauce over sliced, grilled, crusty bread such as ciabatta or sourdough. -Sprinkle pickled red onions (see recipe on this page) over the top, and drizzle with olive oil, extra parsley, thyme and salt as needed.Pickled Red Onions-Combine herbs and spices into a cheese cloth bundle, and set aside.-Cook red wine in a pot large enough to hold all the ingredients until it is reduced to cup. -Add vinegar, water, sugar, salt, and the cheese cloth bundle, and bring to a boil.-Once boiling, pour pickling liquid over prepared onions, and allow to set out at room temperature until cooked. -Use a plate to make sure onions stay submerged, and refrigerate once cooled to room temperature.
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