Sourdough Toasts with Mushrooms and Oysters

Ingredients for Sourdough Toasts with Mushrooms and Oysters

• 8 tablespoons unsalted butter, divided

• 6 1/2"-thick diagonal slices sourdough baguette, or 3 slices sourdough country loaf, halved

• 2 tablespoons extra-virgin olive oil

• 675g small mushrooms (such as chanterelles, morels, crimini, or button mushrooms), brushed clean (halved if large)

• Kosher salt

• 80ml double cream

• 12 fresh oysters, shucked, chopped, drained (optional)

• 2 small shallots, minced

• 1 tablespoon finely chopped flat-leaf parsley

Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 tablespoon butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 45ml butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly coloured but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 tablespoons butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir in oysters, if using, and shallots and parsley.

Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.