Mixed Mushroom Toasts with Lemon-Basil Mayo & Tomato Salad

Mixed Mushroom Toasts

with Lemon-Basil Mayo & Tomato Salad

2 Servings
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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.

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  • 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
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

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:
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