Mushroom toast from Gjelina: Cooking from Venice, California (page 126) by Travis Lett

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Notes about this recipe

  • pattyatbryce on August 22, 2025

    Rich and delish. I subbed tarragon for the parsley and thyme with no regrets. Great with a simple tomato salad.

  • rglo820 on December 05, 2017

    This is an extremely decadent version of mushroom toast. I used 8 ounces of store bought creme fraiche, 8 ounces white mushrooms, 8 ounces creminis, and 4 ounces shiitakes, and felt it still made more sauce than you necessarily needed. I served it with a bracing arugula salad to offset the richness. The leftovers were delicious stirred into cooked rice and topped with a fried egg for breakfast. I'd like to try it as a pasta sauce too, possibly with chicken.

  • FJT on September 03, 2017

    This is so good! OK - so it's just mushrooms on toast; who needs a recipe for that? But this takes it to the next level. I made this as an afterthought, not to go on toast but as an extra side to go with a nice ribeye steak. I didn't have anything fancy, just some chestnut mushrooms that needed to be used up and I also didn't have crème fraîche, so I subbed some natural yoghurt instead. I could happily just have eaten steak and the mushrooms! Guess I ought to try it again on toast just as soon as I can buy some more mushrooms.

  • clcorbi on March 09, 2017

    Delicious and comforting. A half-recipe made a nice, light dinner for two people. I used a blend of mixed "fancy" mushrooms from Whole Foods, plus store-bought creme fraiche, which made this pretty fast to throw together.

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