Double-mushroom toast with bottarga from Six Seasons: A New Way with Vegetables (page 317) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mushroom butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • purrviciouz on September 29, 2020

    We got some mushrooms that we weren't quite sure what to do with so we followed this recipe and used the Parmesan substitute. It's a simple and delicious way to treat any mushroom.

  • mjes on May 04, 2018

    I didn't have wild mushrooms but an "exotic" chef's blend of alba clamshell, trumpet royale, brown clamshell, forest nameko, velvet pioppini and maitake frondosa was a reasonable stand-in - a bit milder but . . . I was actually trying this as a way to use up some bottarga. The mushroom-bottarga flavor combination was excellent. Unfortunately, the store brand sour dough I picked up was very poor and ruined an otherwise exciting dish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.