Warm Cheese & Mushroom Toasts

READY IN: 30mins


  • 2
    tablespoons unsalted butter
  • 14
    cup shallot, finely diced
  • 10
    ounces mixed mushrooms, such as shiitake, cremini and oyster (trimmed and thinly sliced)
  • 16
    slices baguette, 1/2 inch slices (cut on a sharp diagonal so they're about 3 inches long)
  • 1 12
    cups gruyere cheese, grated


  • Melt the butter in a large heavy-duty skillet over medium heat.
  • Add the shallot, season with 1/2 t salt and cook, stirring, until softened, about 3 minutes.
  • Raise the heat to high, add the mushrooms and another 1/2 t salt, and cook, stirring frequently until softened and browned, 3-5 minutes longer.
  • (At this point, you can cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using).
  • Set an oven rack about 8 inches away from the broiler element and heat the broiler to high.
  • Arrange the bread slices on a large rimmed baking sheet.
  • Broil until lightly toasted, 2-4 minutes, rotating the pan as needed for even toasting.
  • Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyere.
  • Broil until the cheese is melted and lightly browned, 4-7 minutes.
  • Serve immediately.