Mixed Mushroom Toasts with Lemon-Basil Mayo & Tomato Salad

Mixed Mushroom Toasts

with Lemon-Basil Mayo & Tomato Salad

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    585 Cals (est.)
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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

Mixed Mushroom Toasts

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:
Browse Steps
1 of 6