Toasts Champignons Quatre Fromages Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: French
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
