Updated: Jun 12
I don't know about you, but I love appetizers, and I especially love anything that comes on a lightly toasted slice of baguette. It almost doesn't matter what it is, if you put it on a toasted baguette I'm in. Enter this little gem of a recipe, which marries my love of baguette-based appetizers with my love of all things mushroom. It starts with toasted baguette slices seasoned with my mushroom-based Italian Countryside Spice Blend that get topped with a swoosh of Wild Mushroom Brie, which melts gloriously beneath a pile of sauteed mushrooms that also get seasoned with my Italian Countryside Spice Blend. It's mushrooms on mushrooms on mushrooms on cheese on toast. I mean, what could possibly be better? I could quite honestly eat an entire platter of these on my own, but I suppose it's better to share.
Mushroom Triple Threat Toasties
1 French baguette
1/2 cup extra virgin olive oil, divided
1 1/2 tablespoons Italian Countryside Spice Blend, divided
1 pound fresh mushrooms (I used crimini mushrooms here, but any mix of mushrooms would be delightful), cut into 1-inch pieces
6 tablespoons unsalted butter
1 tablespoon sherry vinegar
4 ounces Wild Mushroom Brie,* rind removed
Minced fresh parsley, for serving
* Note: If you can't find a Wild Mushroom Brie, any good triple creme cheese will work, just bring it to room temperature, remove the rind, and use a fork to mix in some additional Italian Countryside Spice Blend.
Preheat oven to 350F and line a baking sheet with parchment paper.
Slice baguette into 1/2-inch slices. Arrange on baking sheet and brush with 2 tablespoons extra virgin olive oil. Sprinkle with 1/2 tablespoon of Italian Countryside Spice Blend. Bake until lightly toasted, about 10 minutes. Set aside to cool enough to handle.
While the baguette slices are baking, heat a 12-inch cast iron skillet over medium-high heat. Add 3 tablespoons extra virgin olive oil and 3 tablespoons butter. Add half of the mushrooms and cook without stirring until you get a nice golden brown char going. Add half of the remaining Italian Countryside Spice Blend and continue cooking, stirring occasionally, until the mushrooms are just tender and browned all over. Transfer cooked mushrooms to a bowl, wipe the skillet with a paper towel, and repeat with the remaining olive oil, butter, mushrooms, and Italian Countryside Spice Blend.
Add the first batch of cooked mushrooms back to the skillet, along with the sherry vinegar, and stir to coat. Remove from skillet from heat and set aside.
Spread each baguette slice with Wild Mushroom Brie and top with a spoonful of warm mushrooms.
Arrange toasts on a platter and sprinkle with minced fresh parsley, if desired. (You'll notice that my photos don't show any parsley. I thought I had some but was wrong. It's an unnecessary addition for flavor, but it does provide a pop of color.)