Mushroom Toast with Rosemary & Sea Salt
Ingredients
- Rosemary & Sea Salt Bread* {Fresh Market} or high quality french sour dough or ciabatta bread
- 8 oz. sliced mushrooms such as Baby Bella
- 1 T unsalted butter
- sea salt
- pepper
- olive oil
- 3-4 oz freshly grated Parmesan cheese
- 2-4 T fresh rosemary chopped
- rosemary sprigs for garnish
Instructions
- Saute mushrooms in butter and olive oil over medium high heat until moisture releases and they begin to turn golden. Add rosemary and pepper. Add sherry and stir to deglaze pan. Set aside.
- Slice bread to desired thickness. Do not slice it too thin, you want it to be sturdy enough to support your toppings. Toast bread in a 400 degree oven or toaster until starting to brown. Sprinkle toast with Parmesan cheese. Top with mushrooms and more Parmesan. Return to 400 degree oven for 10 minutes or until heated through and cheese is melted.
- Serve immediately
Notes
*If you can’t find rosemary and sea salt bread, just use a high quality sturdy bread from the bakery. Toast bread and then drizzle bread slices with a little olive oil, spreading with your finger and sprinkle with rosemary and sea salt.