Toasting The Season: 5 Perfect Fall Recipes

Enjoy a savory slice of wild mushroom forest toast to keep you warm on these chilly days ahead. WHAT YOU'LL NEED Onions and Mushrooms 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil ½ medium yellow onion, halved and thinly sliced 2 teaspoons finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme 8 ounces wild mushrooms (such as maitake, chanterelle, or bluefoot), stemmed and thinly sliced 1 teaspoon kosher salt, plus more as needed 1 tablespoon dry vermouth ½ teaspoon freshly ground black pepper Toast 3 tablespoons pine nuts Four ¾-inch thick slices sourdough bread Extra-virgin olive oil, for the bread Kosher salt, for the bread 1 tablespoon finely chopped fresh flat-leaf parsley INSTRUCTIONS 1. Make the onions and mushrooms: Heat a large skillet (frying pan) over medium-high heat. Add the butter and olive oil and once the butter melts, add the onions, rosemary, and thyme. Cook, stirring often, until the onions soften and begin to brown, 5–6 minutes. Reduce the heat to medium-low, cover the skillet, and cook, stirring occasionally, until the onions are deeply golden and begin to brown around the edges, 15–20 minutes. 2. Stir in the mushrooms and salt and continue to cook, stirring often, until the mushrooms brown and soften, about 8 minutes. Add the vermouth and pepper, and once the vermouth is completely evaporated and there isn’t any pooling liquid in the pan, remove from the heat. Taste and season with more salt if needed. 3. Make the toast: In a small skillet (frying pan), toast the pine nuts over medium heat, shaking the pan often, until the nuts are golden brown, 3–5 minutes. Transfer to a heat-safe plate. 4. Toast the bread according to the instructions on pages 7–8. To serve, top with a generous mound of the mushroom mixture and finish with the pine nuts and parsley.