Recipe: Sonoran Mushroom Toast
A highlight of Executive Chef Brian Smith’s new menu is the Sonoran Mushroom Toast. Try this delicious starter during your next visit to Maynards! In the meantime, try this recipe at home!
Ingredients
- 3 slices Barrio levain
- 6 cups mixed mushrooms (we use oyster, shiitake, crimini)
- 2 tbs shallot (minced)
- 1 tbs garlic
- 1/2 cup large diced leeks
- 1/2 cup bacon lardons
- 1/4 cup Madeira wine
- 1/2 cup heavy cream
- 1 cup goat cheese
- ¼ cup preserved lemon rind
- 2 tbs chopped fine herbs (parsley, tarragon, chervil, chives)
- ¼ cup chervil
Preparation
- Start by browning the bacon in a medium-sized sauté pan. Once the bacon is brown remove from pan and cool on paper towels
- Using the bacon fat in the same pan, sauté the leeks and shallots followed by the garlic and mushrooms until the mixture is almost dry
- Deglaze with the Madeira wine and reduce until about 1 tbs remains
- Add the cream and cooked bacon. Cook until the mixture is reduced once again. Season with salt and pepper
- Smear the toasted Barrio bread with local goat cheese, preserved lemon, and fine herbs
- Top with the hot mushroom mixture followed by chervil and serve