I love toast. Slathered in PB&J in the morning, topped with avocado at lunch, and loaded with a pile of savoury whatever at dinner time… I love it! In fact, one of my all-time favourite cookbooks is entirely devoted to toast. It’s like the easiest meal but something about it always feels rustic and a little bit indulgent! If you’re not eating some form of toast at least a couple times a week, you’re definitely doing it wrong 😉
That’s why I’m super excited to share with you our latest toast creation: Wild Mushroom and Swiss Chard Toast! Lightly charred sourdough topped with a gorgeous brown butter, mushroom, and Swiss chard medley, finished off with a pile of crispy beer-battered onion strings. SOOO good! Give it a go for dinner and I promise you won’t be disappointed.
If you’re on the hunt for a good mushroom blend, I like this one from Costco! It’s dried, so you can keep the big tub in your pantry for months without it going bad. If you do use dried mushrooms for this recipe, make sure you soak them for at least an hour and then rinse them really well as they can be quite gritty!
Wild Mushroom and Swiss Chard Toasts
- 4 slices rustic bread (I used and artisan sourdough)
- 1 tablespoon butter
- 1 small shallot, thinly sliced
- 2 cups mixed wild mushrooms (I used Oyster, Portobello, Black Trumpet, and Porcini)
- 1/2 cup vegetable or chicken stock
- 1/4 teaspoon fine sea salt
- Pinch coarsely ground black pepper
- 1/2 teaspoon fresh sage, thinly sliced
- 1 bunch Swiss Chard, chopped
- Fresh shaved Parmesan
- 1 large yellow onion, very thinly sliced
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon seasoning salt, plus extra for sprinkling at the end
- 1/2 teaspoon freshly ground black pepper
- 1 bottle of beer
- 1 large egg
- Vegetable oil, for frying
- In a large skillet, heat the butter over medium heat. Add the shallot and mushrooms and cook over medium heat, stirring occasionally, until onions soften and start to brown (about 5 minutes). Add the stock to the hot skillet, stirring to loosen any browned bits from the bottom of the pan. Stir in salt, pepper and sage. Bring mixture to a simmer.
- Add the chopped Swiss chard and stir to coat. Reduce heat to low, cover and simmer for 10 to 12 minutes until the greens are tender.
- Meanwhile, make the onion strings: Mix the flour, baking powder, seasoning salt and pepper in a large bowl. Add in egg and enough beer to make a batter that’s not too thin, but not clumpy. Mix well.
- Heat enough vegetable oil to come halfway up the sides of a pot until a deep-frying thermometer inserted in the oil registers 375 degrees F. In batches, dip the onion strings into the batter, then plunge them into the hot oil and cook until golden, 2 to 3 minutes. Drain on a paper towel and repeat with the rest of the onions. Sprinkle with seasoning salt if desired.
- Toast 4 slices of bread (we buttered ours and put them directly on the grill)
- Pile the Swiss chard mixture onto the toasted bread and sprinkle on a little freshly shaved Parmesan cheese. Top with crispy onion strings and ENJOY!
If you try the recipe, let us know how you liked it in the comments below!! What’s your favourite toast topper?