Mushroom duxelles on olive oil-soaked, garlic-rubbed toast from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 140) by Renee Erickson and Sara Dickerman

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

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

  • pattyatbryce on June 18, 2025

    Very good flavor. A simple, classic preparation and was a nice addition to a dinner of stuff on toast. Not sure why you would hand chop the shallot and garlic vs. just putting them into the food processor for a few pulses before the mushrooms.

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.