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Mushroom Toasts

Whether you’re looking for a quick snack for 2 or a refined appetizer to share with a group, using your June’s built-in Cook-Programs is a surefire way to cut a few corners without compromising on taste. The Roasted Button Mushroom Slices Cook-Program roasts the mushrooms until they are golden and tender, so all you have to do is add a few ingredients--including pecans also toasted in your June--while you crisp tender brioche with another June Cook-Program.

Prep Time — 10 min
Cook Time — 15 min
Servings — 24
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Ingredients

8 ounces mushrooms

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

6 brioche slices

3 tablespoons blue cheese crumbles

1 teaspoon Dijon mustard

1 tablespoon creme fraiche

¼ cup chopped pecans

2 tablespoons chopped parsley

Tools

paper towels

medium bowl

measuring cups

measuring spoons

spatula

chopping board

knife

bread knife

tongs

spoon

June Pan

June Oven

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Clean and slice the mushrooms

Gently wipe the outside of the mushrooms with a damp towel to remove any dirt. If the stem ends are dry, trim them off. Lay the mushrooms cap-side down on the chopping board and, with your knife perpendicular to the board, cut into ⅛-¼”-thick slices.

8 ounces mushrooms

paper towels

chopping board

knife

Season the mushrooms

Place the mushrooms on the June Pan. Drizzle with the oil, and then sprinkle with the salt and pepper. Toss to combine and spread in a single layer.

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

measuring spoons

June Pan

spatula

Roast the mushrooms

Place the mushrooms on the middle shelf of the June Oven. Roast 12 minutes, until the mushrooms are tender and browned. June will notify you when the mushrooms are ready.

June Oven

Slice the brioche

If desired, trim the crusts and cut each slice of brioche into 4 triangles, for a total of 24 triangles. When the mushrooms are done cooking, remove them from the June Oven and set aside. Using tongs or hands protected by oven mitts, transfer the bread slices to the June Oven, positioning them directly on the middle shelf. Confirm cooking preferences using the button below. Recommended settings are prepopulated.

bread knife

6 brioche slices

Toast the bread

Toast the bread until it is lightly browned and crisp, about 3 minutes. June will notify you when the toast is ready.

Make the topping

While the bread toasts, mix the roasted mushrooms, blue cheese, Dijon, crème fraîche and pecans in a medium bowl until evenly combined.

medium bowl

measuring cups

spatula

3 tablespoons blue cheese crumbles

1 teaspoon Dijon mustard

1 tablespoon creme fraiche

¼ cup chopped pecans

2 tablespoons chopped parsley

Garnish and serve

Using tongs or mitts, remove the toast from the June Oven and arrange on plates or a platter. Spread the mushroom topping on the toast and garnish with parsley before serving.

spoon

tongs

2 tablespoons chopped parsley

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