King Trumpet Mushroom Toast

From the Chef and crew at Prime25

Ingredients (Serves 6)
1 Demi baguette Sliced on Bias
1 cup Fontina Cheese grated
2-3 larger sized king trumpet mushrooms
3-4 green onions
6 eggs
1/3 cup white balsamic vinegar
¼ cup white wine
2 tbsp chervil


Directions

  • Sliced green onions into julienne strip
  • Quick pickle green onions for couple of hours in white balsamic vin.
  • Soft boil eggs, separate yolks once cooled enough to touch
  • Cut trumpets in half (score inside diamond)
  • Coat with olive oil and sear king trumpets
  • Once seared let cool, then cut again on a small bias
  • Lightly sauté mushrooms again with olive oil
  • Salt & pepper to taste
  • Deglaze with wine and finish with chervil
  • Toast bread with butter,
  • Then broil fontina cheese about 1 tbsp on top of toast
  • Spoon mushroom on top, then green onions and egg yolk on top

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