What if I told you this was the best thing I’ve eaten in weeks?
I know I can be dramatic and I admit I use “the best” a lot, but after a few weeks of burgers, sushi, pizza and even a night where wine stood in for dinner, this simple toast topped with mushrooms, melted cheese and mustard aioli has stood out.
This mushroom melt is remarkably easy and outrageously flavorful. The star is the mustard aioli — tangy, creamy and bold — which transforms ordinary toast into something addictive. I find myself wanting to slather it on everything.
These toasts are similar in spirit to the red wine roasted mushroom and goat cheese toasts I shared previously, but the flavor profile here is very different because of the mustard aioli. If you love bold, tangy spreads, this will be a revelation.
If you’re uncomfortable using a raw egg yolk in the aioli, there are cooked or egg-free aioli versions you can use instead. I mention this for anyone who is pregnant, very young, elderly, or simply prefers to avoid raw egg. The recipe below uses an egg yolk to emulsify and create a silky texture, but alternatives exist.
These mushroom melts are perfect for breakfast, lunch, dinner or a snack — or all of the above.
Mushroom Melts with Mustard Aioli
2
15 mins
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Ingredients
- 8 ounces sliced cremini mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced or pressed
- a pinch of salt + pepper
- 4 slices whole grain bread
- 6 ounces fontina cheese, freshly grated
mustard aioli
- 1 1/2 tablespoons dijon mustard
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 cup olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon horseradish
- a pinch of salt + pepper
Instructions
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Heat a large skillet over medium-low heat. Add olive oil and butter, then add the mushrooms and toss to coat. Cover and cook 8–10 minutes, until soft and juicy, stirring once or twice.
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While mushrooms cook, whisk dijon mustard, egg yolk and lemon juice in a bowl until combined. Slowly stream in olive oil while whisking continuously until the mixture emulsifies. Stir in whole grain mustard and horseradish, then season with salt and pepper to taste.
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Preheat the broiler on high and place a rack close to the heat. Arrange four slices of bread on a baking sheet and broil 1–2 minutes until golden. Remove and spread a layer of mustard aioli on each slice.
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Remove the mushroom lid, stir in garlic, salt and pepper, and cook 1 minute. Turn off the heat and divide mushrooms over the toasts. Top with grated fontina and return to the broiler 1–2 minutes until cheese is bubbly and lightly golden. Serve immediately with extra mustard aioli.
Notes
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Yep. In love.