Sometimes, things are just too easy. It’s fall, it’s mushroom season and the goodiest most wonderful mushroom toast is so simple to make, it’s… well it’s ridiculous.
Cream, mushrooms, some soy and a nice piece of bread.
We’ve always picked a lot of mushroom in my family. Chanterelles of different kinds, Porcini, maybe even the odd Russula? Through the years I’ve had different favorites for this recipe. The Yellowfoot is spicier and a bit more intense. Porcini is softer and more “forrest-y”. I really like Black chanterelle which also look incredibly cool. The one I make most often though, is the one with Yellow or Golden chanterelle, but you can’t really go wrong with any of them (pictures below sometimes show Yellowfoot and sometimes Yellow chanterelle).