Equipment
* optional
Ingredients
Base
- 280 g walnut-olive bread, unsliced artisan loaf
Mushroom Topping
- 400 g mixed exotic mushrooms, cleaned and torn
- 45 ml extra virgin olive oil
- 15 g unsalted butter
- 30 g shallot, finely minced
- 10 g garlic, finely minced
- 1 lemon, juiced and zested
- 10 g fresh flat-leaf parsley, finely chopped
- flaky sea salt
- black pepper, freshly cracked
Garnish
- 30 g parmigiano-reggiano, shaved into thin ribbons
Nutrition (per serving)
Method
Clean the mushrooms and gently tear them into bite-sized pieces to create uneven edges. Finely mince the shallot and garlic, and chop the parsley.
Slice the walnut-olive bread into even 1.5 centimeter thick slices. Lightly brush both sides of each slice using 15ml of the extra virgin olive oil.
Heat a large saute pan over medium-high heat, approximately 200°C/390°F. Add 15ml of olive oil, followed by the torn mushrooms in a single even layer. Leave them completely undisturbed for 3 to 4 minutes to develop a deep, caramelized sear.
Reduce the heat to medium, approximately 175°C/350°F. Add the unsalted butter, minced shallot, and garlic to the pan with the mushrooms. Toss continuously until the aromatics soften and turn fragrant, about 2 minutes.
Remove the pan from the heat and immediately deglaze with the fresh lemon juice, scraping up any browned bits from the bottom. Fold in the chopped parsley and season generously with flaky sea salt and cracked black pepper.
Preheat a grill pan over medium-high heat, approximately 200°C/390°F. Grill the prepared bread slices for 1 to 2 minutes per side until distinct char marks form and the bread is crisp on the outside but slightly chewy inside.
Transfer the grilled bread to a serving board. Spoon the warm mushroom mixture generously and evenly over the top of each slice.
Using a vegetable peeler, drape fresh shavings of Parmigiano-Reggiano over the warm mushrooms. Finish with a light dusting of fresh lemon zest and a final drizzle of the remaining 15ml extra virgin olive oil. Serve immediately.
Chef's Notes
- Tearing exotic mushrooms like maitake and oyster by hand creates uneven, jagged edges that crisp beautifully in the hot pan, yielding a vastly superior texture to uniform knife cuts.
- Patience is critical when searing mushrooms. The initial urge to stir them disrupts the Maillard reaction. Let them sit until they practically release themselves from the pan.
- The bitterness of the walnuts and brininess of the olives in the bread provide a complex, slightly astringent foundation that perfectly balances the earthy mushrooms and bright lemon.
- Parmigiano-Reggiano acts as a crucial seasoning element here. Shaving it with a peeler rather than grating it provides distinct, savory bursts of flavor that do not melt entirely into the hot mushrooms.
Storage
Reheating: If components are stored separately, reheat mushrooms gently in a pan and grill fresh bread.
