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Mushroom Toast



  • 1 slice good rye bread (this dish really highlights the earthiness of the bread)

    2 tablespoons basil oil (recipe below)

    2 slices aged provolone cheese

    1 tablespoon olive oil

    1 cup assorted mushrooms (cremini, shitake, portabello, trumpet, etc.)

    1 cup fresh tender greens (the pepperiness of baby arugula balances the sweet-tart cider vinaigrette)

    1 to 2 tablespoons apple cider vinaigrette (see recipe below)

    1 tablespoon pumpkin seeds, toasted, salted

  • Apple cider vinaigrette

    1/4 cup minced Shallot (about 2 medium shallots)

    1/4 cup apple cider vinegar

    1/2 cup apple cider reduction (from 1 1/2 cups fresh)

    2 tablespoons Dijon mustard

    1 cup extra-virgin olive oil

    3/4 teaspoon coarse salt

    1/4 teaspoon fresh cracked black pepper


1. Toast one slice of a good rye bread.

2. Cover one side with the basil oil. Place the cheese slices and broil until well melted, about 2 to 3 minutes depending on your broiler.

3. Sauté mushrooms in 1 tablespoon olive oil. Season with a little coarse salt and fresh cracked pepper.

4. Top bread and melted cheese with sautéed mushrooms, then fresh greens on top. Cut into three pieces.

5. Drizzle cider vinegar over top and sprinkle with pumpkin seeds.

Best eaten hot, but tasty at room temp, as well.

Basil oil

Combine 1/2 cup olive oil, 3 cups of loose-packed fresh basil leaves and 1/4 teaspoon coarse salt in a food processor. Blend until smooth, 30 to 60 seconds.

Apple cider vinaigrette

1. Reduce apple cider over medium-low heat in a small sauce pan to a third of the original volume, until thickened and a bit syrupy. Let cool.

2. Sauté shallots and vinegar until shallots are well-sweated and most of the liquid is gone (like a Bearnaise sauce). Remove to a bowl and let cool slightly.

3. Add reduced cider, Dijon, salt and pepper to the shallots and whisk in oil in a slow, steady stream until emulsified. Let sit for 20 minutes, taste and adjust seasoning.

Hudson Valley Restaurant Week is back this April 8-21!