Toasts Champignons Quatre Fromages Recipe

Introduction

These Toasts Champignons Quatre Fromages combine tender sautéed mushrooms with a rich, creamy four-cheese blend spread generously over crisp sourdough bread. Perfect as an appetizer or a cozy snack, they bring a deliciously melty and savory flavor to the table.

Ingredients

• 400 grammes de champignons de Paris émincés
• 2 cuillères à soupe de beurre salé
• 1 cuillère à soupe d’huile d’olive
• 1 cuillère à soupe de sauce anglaise
• 1/4 cuillère à café de sel
• 1/4 cuillère à café de poivre noir moulu
• 125 ml de mayonnaise
• 60 ml de crème fraîche
• 2 cuillères à soupe de beurre fondu
• 2 gousses d’ail, finement hachées
• 1 cuillère à soupe d’oignons déshydratés
• 1/4 cuillère à café de poivre noir moulu
• 125 ml de parmesan râpé
• 125 ml de fromage havarti râpé
• 125 ml de gruyère râpé
• 125 ml de mozzarella
• 60 ml de ciboulette, finement coupée
• 4 tranches de pain au levain

Instructions

1. Step 1: Heat the olive oil and salted butter in a large pan over medium-high heat. When the butter has melted, add the sliced mushrooms, salt, and black pepper. Toss to coat the mushrooms evenly in the fat and cook for five minutes.
2. Step 2: Pour the Worcestershire sauce over the mushrooms, stir, and continue cooking for another five minutes until the mushrooms turn golden brown. Remove them from the pan and let cool on a plate. Set aside the nicest mushrooms, discarding broken or small pieces.
3. Step 3: In a bowl, combine mayonnaise, crème fraîche, and melted butter until smooth. Add minced garlic, dried onions, and black pepper, mixing well. Gently fold in the four cheeses (parmesan, havarti, gruyère, mozzarella) and chopped chives until evenly distributed.
4. Step 4: Arrange sourdough bread slices in a single layer on a baking tray. Grill the bread until lightly golden, then flip and grill the other side. Remove and cool until just warm to the touch.
5. Step 5: Mix the cooled mushrooms (except the reserved ones) into the cheese spread. Spread this mixture evenly over each toast and top with the reserved mushrooms.
6. Step 6: Return the tray to the oven under the grill set at 260°C. Watch closely and grill until the cheese bubbles and turns golden, about 3 to 5 minutes.
7. Step 7: Garnish with extra chopped chives before serving for a fresh, vibrant finish.

Tips & Variations

• Use day-old sourdough bread for better texture and sturdiness when grilling.
• Swap out Havarti or Gruyère for other melty cheeses like Fontina or Emmental based on your preference.
• Add a sprinkle of chili flakes to the cheese spread for a subtle spicy kick.
• For a vegetarian Worcestershire sauce alternative, replace with soy sauce or tamari.

Storage

Store any leftover toasts in an airtight container in the refrigerator for up to 2 days. Reheat briefly under the grill or in a toaster oven to restore the melted cheese texture. Avoid microwaving, as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mushroom mixture in advance?

Yes, you can sauté the mushrooms and prepare the cheese spread a few hours ahead. Keep them refrigerated separately and assemble just before grilling for best texture and flavor.

What bread works best for these toasts?

Sourdough bread is ideal because of its firm texture and mild tang, but you can also use a baguette or rustic country bread for a slightly different taste and crunch.

Toasts Champignons Quatre Fromages Recipe

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★★★★★

4.6 from 127 reviews

These Toasts Champignons Quatre Fromages are a delightful French-inspired appetizer featuring sautéed Paris mushrooms combined with a rich four-cheese spread. The creamy blend of parmesan, havarti, gruyère, and mozzarella is enhanced with fresh herbs and toasted on sourdough bread for a perfectly crispy and melty treat. Ideal for entertaining or a sophisticated snack, these cheesy mushroom toasts offer a harmonious balance of savory flavors and textures.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: French

Ingredients

Scale 1x2x3x

Mushroom Mixture

• 400 grams de champignons de Paris émincés (thinly sliced Paris mushrooms)
• 2 tablespoons salted butter
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce (sauce anglaise)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Cheese Spread

• 125 ml mayonnaise
• 60 ml crème fraîche
• 2 tablespoons melted butter
• 2 garlic cloves, finely chopped
• 1 tablespoon dried onions
• 1/4 teaspoon ground black pepper
• 125 ml grated parmesan cheese
• 125 ml grated havarti cheese
• 125 ml grated gruyère cheese
• 125 ml grated mozzarella cheese
• 60 ml finely chopped chives

Additional

• 4 slices sourdough bread
• Extra chives for garnish

Instructions

1. Sauté the Mushrooms: In a large skillet over medium-high heat, melt the butter with olive oil. Once melted, add the sliced mushrooms along with salt and black pepper. Toss well to coat all mushrooms with fat and cook for 5 minutes.
2. Finish Cooking Mushrooms: Pour Worcestershire sauce over the mushrooms, stir thoroughly, and continue cooking for another 5 minutes until the mushrooms are golden brown. Remove from heat and transfer to a plate to cool. Set aside the best whole mushrooms for garnish, discarding smaller or broken pieces.
3. Prepare Cheese Spread: In a bowl, combine mayonnaise, crème fraîche, and melted butter, mixing until smooth. Stir in finely chopped garlic, dried onions, and black pepper. Gently fold in all four cheeses and chopped chives until evenly incorporated.
4. Toast the Bread: Arrange the sourdough slices in a single layer on a large baking sheet. Place under the broiler (grill) and toast each side until lightly golden—about 1-2 minutes per side. Remove from oven and let cool slightly until just warm to touch.
5. Assemble the Toasts: Mix the cooled sautéed mushrooms (except those reserved for decoration) into the cheese spread. Spread this mixture generously on each slice of toasted bread. Top each toast with the reserved whole mushrooms for an attractive presentation.
6. Grill to Melt Cheese: Place the baking sheet back under the broiler at 260°C (500°F) and watch closely until the cheese bubbles and turns golden, about 3 to 5 minutes. Remove from oven promptly once done to avoid burning.
7. Garnish and Serve: Sprinkle extra chopped chives over the gratinéed toasts just before serving to add a fresh herbal touch and vibrant color.

Notes

• Use fresh mushrooms for the best flavor and texture.
• Keep an eye on the toasts while broiling to prevent the cheese from burning.
• You can substitute sourdough with another sturdy bread if preferred.
• This recipe can be made ahead by preparing the cheese spread and sautéed mushrooms in advance, assembling and broiling just before serving.
• For a stronger garlic flavor, increase the amount of minced garlic in the cheese spread.

Keywords: mushroom toasts, four cheese toasts, French appetizer, cheesy mushroom toast, gratinated toast, sourdough toast, party appetizer, mushroom recipe