MAITAKE MUSHROOM TOAST

by with No Comment Maitake

This Maitake Mushroom Toast recipe from Leisure Fan Club is made with earthy, umami-rich Maitake mushrooms, also known as “Hen of the Woods”. They are sautéed to golden perfection and served atop crispy, rustic bread. With their meaty texture and deep flavor, Maitake mushrooms transform a humble slice of toast into an elevated, nourishing meal.

Whether you’re looking for a quick breakfast, a hearty snack, or a light lunch, this recipe delivers on taste, texture, and elegance.

INGREDIENTS:

  • 1 tbsp Unsalted butter
  • 1 clove Garlic Minced
  • 1 cup Leeks Thinly sliced
  • 4 oz Maitake mushrooms (broken into pieces)
  • 1/4 cup Dry white wine
  • 2 tbsp Creme fraîche
  • 1/4 cup Parmigiano Reggiano (finely grated)
  • 1 tbsp Lemon juice
  • Salt To taste
  • Black pepper To taste
  • 1 tbsp Chives or chive flowers (finely chopped if chives, separated if flowers)
  • 2 slices toasted sourdough
  • 2 Large eggs
  • 1 splash White vinegar

INSTRUCTIONS:

  1. Add butter to a large pan and melt over medium heat. Then add minced garlic and cook until fragrant. This should be about 30 seconds. Add sliced leeks and cook until tender (stirring • occasionally), about 5 minutes. Then add maitake mushrooms. Cook (also stirring occasionally) until those too are tender. This should be another 5-8 minutes. Add white wine and stir. Then cook for a couple minutes, or until the wine has evaporated. Now add the creme fraîche, followed by the parmigiano reggiano. Stir to coat, then season to taste with salt and pepper. Finally, toss with lemon juice and set to the side.
  2. Poach your eggs! (Or cook them however you’d like.) To do this, fill a small saucepan about halfway with water and bring it to a boil. Add a splash of white vinegar, followed by your eggs (I like to put them in individual ramekins before adding them to the pot). Reduce heat to low, and let cook for 4 minutes, then transfer them to a paper towel lined plate with a slotted spoon. If you haven’t already, toast your sourdough while the eggs poach.
  3. Now assemble! Add half the mushroom and leek mixture to each slice of sourdough, then top each one with a poached egg. Sprinkle chive flowers or finely chopped chives on top, and enjoy!

Recipe by Leisure Fan Club