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Mushroom Toasts

Pan Tostada con Hongos
Mushrooms and the herb epazote are favorite flavor partners in central Mexico and they make a rich tasty topping for toasted slices of Mexican rolls or French baguettes.
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Ingredients

Makes about 20 appetizers

  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • 1 pound medium white button mushrooms coarsely chopped
  • ¼ cup Mexican crema or heavy cream
  • 1 teaspoon chopped fresh epazote leaves or substitute oregano
  • ½ teaspoon salt or to taste
  • Freshly ground pepper to taste
  • 1 long French baguette cut into about 20 slices, or 4 oval Mexican sandwich rolls (bolillos), sliced
  • 3 to 4 tablespoons unsalted butter at room temperature
  • 2 to 3 jalapeño chiles seeded, veins removed, and minced

Instructions

  • Heat the oil and butter in a medium skillet and cook the mushrooms, stirring, until the juices evaporate and they start to brown, about 4 minutes.
  • Stir in the crema, epazote, salt and pepper.
  • Cook, stirring, 1 minute.
  • Reserve off heat.
  • Preheat the broiler.
  • Lightly butter the bread, put the slices on a baking sheet and toast lightly.
  • Top the toasts with a portion of the mushrooms and garnish with a sprinkle of minced jalapeño.
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Course Sandwiches
Cuisine Mexican
Diets Vegetarian