Side Dishes

Grilled Mushroom Toast with Roasted Garlic-Tarragon Cream Cheese

This elegant dish brings together the earthy flavors of grilled mushrooms, roasted garlic and tarragon for the perfect breakfast, lunch, dinner side, or poolside snack.

Level

Easy

Grilled Mushroom Toast

  • 1 loaf of sourdough country-style bread or baguette
  • 1 pound mixed mushrooms (oyster, crimini and portabella)
  • ¼ cup extra virgin olive oil
  • 3 large shallots, thinly sliced
  • 1 Tablespoon minced garlic
  • 2 small sprigs of thyme, stems separated from leaves
  • 2 Tablespoons cider vinegar
  • kosher salt

Roasted Garlic-Tarragon Cream Cheese

  • 8 ounces Challenge Cream Cheese, room temperature
  • 3 Tablespoons heavy cream
  • 3 Tablespoons extra virgin olive oil
  • 2 Tablespoons tarragon, chopped
  • 1 Tablespoon garlic, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper

Grilled Mushroom Toast

  • 1
    Prepare a gas or charcoal grill. Meanwhile, slice the bread to 3/4” and brush each side with the olive oil.
  • 2
    Toss the mushrooms in a enough of the olive oil to lightly coat and season with a pinch of salt.
  • 3
    Grill the mushrooms directly on the grate or in a grill basket, turning or stirring once, about 5 minutes. Meanwhile, grill the bread slices to mark both sides.
  • 4
    Roughly chop the grilled mushrooms and place the grilled bread in a 200 degree oven to keep warm.
  • 5
    In 1 teaspoon olive oil, saute the shallots and garlic on medium-low heat until fragrant and translucent.
  • 6
    Add thyme leaves and vinegar.
  • 7
    Pour the shallot-vinegar mixture over the mushrooms and mix well with the remainder of the olive oil/ Season to taste with the salt.
  • 8
    Serve with warm bread and Roasted Garlic-Tarragon Cream Cheese.

Roasted Garlic-Tarragon Cream Cheese

  • 1
    In a small sauté pan, caramelize the garlic in oil over very low heat for approximately 20 minutes, stirring often to prevent scorching.
  • 2
    Drain garlic and reserve the garlic-flavored oil. Set aside to cool.
  • 3
    Mix cream cheese with cream, chopped tarragon, roasted garlic, onion powder, black pepper, and salt in a food processor until ingredients are completely combined.
  • 4
    Move mixture to a small dipping bowl and garnish with whole tarragon leaves and a drizzle of the garlic-flavored oil.
  • 5
    Serve with grilled mushrooms and toasted bread.

Recipe By

The Larder Meat Co.

Jensen is a chef, husband, father, outdoorsman, and entrepreneur. He believes in the power of linking land and food as a means of strengthening a community. So with his wife, Grace, he started the Larder Meat Co. to provide direct access to healthy, ethically raised meat.