Simple Mushroom Toast Recipe

2024 Author: Steven Freeman | [email protected]. Last modified: 2023-12-17 08:15

Mother's day is approaching, and in addition to beautiful flowers or a divine remake, there is nothing better than pampering the queen of the home with a delicious dinner. And chef Aarón Sánchez tells you how to prepare simple and delicious delicious mushroom toasts for mom. What sweetness!

WILD FUNGUS AND FRESH CHEESE WHIPPED WITH CILANTRO-COTIJA PESTO

Yield: 4 toasts

WHAT DO YOU NEED:

For the Cilantro-Cotija Pesto:

• 1 cup roasted pumpkin seeds
• ½ bunch fresh cilantro, stalks cut 2 inches from base
• 1 cup fresh basil leaves
• 1 cup olive oil, plus extra to save
• ½ serrano chile or 1 jalapeño, chopped (with seeds to add hotness)
• 2 garlic cloves, minced
• ½ cup Cacique Cotija crumbled
• Salt and fresh ground black pepper

For the Toasts:

• 8 ounces of Cacique Queso Fresco
• ¼ cup heavy cream
• Salt and pepper to taste
• 1 pound Portobello or Maitake mushrooms
• 3 tablespoons olive oil
• 1 shallot, chopped
• 1 garlic clove, minced
• 1 sprig of fresh thyme, only the leaves
• 4 six-inch toasts (may be store bought)
• 1 lemon, quartered

TO PREPARE:

1. To make the Cilantro and Cotija Pesto, combine the cilantro, basil, and olive oil in a food processor and purée for 1 to 2 minutes. Add the chili, garlic, seeds and Cotija to the food processor, and pulse until you get a thick puree consistency. The end product should look like a paste. Season with salt and pepper to taste and reserve. Then clean the inside of the food processor.
2. In the clean food processor, combine the Cacique Queso Fresco and the heavy cream, and beat until smooth, spreadable, which should resemble cream cheese. Season with salt and pepper to taste and reserve.
3. If you use Portobello mushroom, slice it into strips about ¾ inch wide. If you use Mitake, separate into small pieces.
4. Heat oil in an iron skillet or heavy-based skillet over medium heat. Add the mushrooms evenly, remembering not to saturate the pan. Let the mushrooms brown for 3 to 4 minutes, then add the shallots and garlic. Reduce heat to medium heat and cook for 2 to 3 minutes, stirring occasionally to prevent garlic and shallots from burning. Add the fresh thyme leaves and season with salt and pepper. Remove from the heat and place the mixture in a deep container to season.
5. To serve the toasts, spread 2 ounces of the Cacique Queso Fresco whipped mixture on each toast. Place ¼ sauteed mushrooms and pour with about 2 tablespoons of the Cilantro and Cotija Pesto. Serve immediately with a quarter of a lemon.