Mixed Mushroom Toasts with Lemon-Basil Mayo & Tomato Salad

Mixed Mushroom Toasts

with Lemon-Basil Mayo & Tomato Salad

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW™ visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 585 Cals/serving

This “toast” to summer showcases the season’s freshest produce. You’ll be using tender, earthy mushrooms, aromatic basil and the first local, plump, delicious tomatoes. These are the simple things we’ve been waiting for. Served with a fresh, zesty aioli, we raise our glasses to this filling dish with rustic charm.

Get Cooking
fresh
ingredients
Mixed Mushroom Toasts with Lemon-Basil Mayo & Tomato Salad
Title
  • 5 oz Maitake Mushrooms
  • 5 oz Cremini Mushrooms
  • 1 bunch Basil
  • 1 bunch Thyme
  • 1 clove Garlic
  • 1 head Boston Lettuce
  • 1 Lemon
  • 1 Shallot
  • 1 Tomato
  • ¼ Pullman Loaf
  • ¼ cup Mayonnaise
  • 1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Pick the basil and thyme leaves off the stems; discard the stems. Roughly chop the thyme leaves. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Cut off and discard the root of the lettuce, then separate the leaves. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Cut the tomato into wedges. Cut the bread into 4 even slices, about 1-inch thick. Peel and mince the shallot.
Marinate the tomatoes & make the lemon-basil mayo:
2 Marinate the tomatoes & make the lemon-basil mayo:
In a large bowl, combine the tomato wedges, red wine vinegar and half the shallot with a drizzle of olive oil. Season with salt and pepper and toss to thoroughly combine. Let stand to marinate as you continue cooking. To make the lemon-basil mayo, in a small bowl, combine the garlic paste, lemon zest, mayonnaise, basil (roughly chopping the leaves before adding) and the juice of 2 lemon wedges; season with salt and pepper to taste.
Cook the mushrooms:
3 Cook the mushrooms:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until softened and browned. Turn off the heat and stir in the thyme and remaining shallot; season with salt and pepper. Transfer the cooked mushrooms to a paper towel-lined plate and set aside in a warm place as you continue cooking. Wipe out the pan.
Toast the bread:
4 Toast the bread:
In the same pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium until hot. Working in batches, add the bread slices and toast 30 seconds to 1 minute per side or until golden brown, adding a little more olive oil to the pan after flipping each piece.
Dress the salad:
5 Dress the salad:
Place the lettuce in a large bowl and top with the marinating liquid from the bowl of tomatoes; season with salt and pepper and toss to thoroughly coat.
Finish & plate your dish:
6 Finish & plate your dish:
Spread each toast with a layer of lemon-basil mayonnaise and top with the cooked mushrooms. To plate your dish, divide the assembled toasts, marinated tomatoes and salad between 2 plates. Garnish with the remaining lemon wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Pick the basil and thyme leaves off the stems; discard the stems. Roughly chop the thyme leaves. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Cut off and discard the root of the lettuce, then separate the leaves. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Cut the tomato into wedges. Cut the bread into 4 even slices, about 1-inch thick. Peel and mince the shallot.
2 Marinate the tomatoes & make the lemon-basil mayo:
In a large bowl, combine the tomato wedges, red wine vinegar and half the shallot with a drizzle of olive oil. Season with salt and pepper and toss to thoroughly combine. Let stand to marinate as you continue cooking. To make the lemon-basil mayo, in a small bowl, combine the garlic paste, lemon zest, mayonnaise, basil (roughly chopping the leaves before adding) and the juice of 2 lemon wedges; season with salt and pepper to taste.
Marinate the tomatoes & make the lemon-basil mayo:
Cook the mushrooms:
3 Cook the mushrooms:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until softened and browned. Turn off the heat and stir in the thyme and remaining shallot; season with salt and pepper. Transfer the cooked mushrooms to a paper towel-lined plate and set aside in a warm place as you continue cooking. Wipe out the pan.
4 Toast the bread:
In the same pan used to cook the mushrooms, heat 2 teaspoons of olive oil on medium until hot. Working in batches, add the bread slices and toast 30 seconds to 1 minute per side or until golden brown, adding a little more olive oil to the pan after flipping each piece.
Toast the bread:
Dress the salad:
5 Dress the salad:
Place the lettuce in a large bowl and top with the marinating liquid from the bowl of tomatoes; season with salt and pepper and toss to thoroughly coat.
6 Finish & plate your dish:
Spread each toast with a layer of lemon-basil mayonnaise and top with the cooked mushrooms. To plate your dish, divide the assembled toasts, marinated tomatoes and salad between 2 plates. Garnish with the remaining lemon wedges. Enjoy!
Finish & plate your dish: