I know summer grilling season has just kicked into full swing, and mainly the meats are the star of the show. But, when planning for my summer entertaining, I usually like to think about fun hors d'oeuvres and side dishes to keep things fresh and exciting. I mean, how many times can you serve cole slaw or potato salad before it starts to feel stale and boring? By July, I'm so over those kinds of side dishes. I thought I'd get a little fancy this year and ended up putting these Golden Blossom Honey Portabella Mushroom Ragout Toasts on our entertaining menu. They are a fun way to add a little class to your summer BBQ without putting in a lot of effort in the kitchen.
This appetizer takes only about 20 minutes to put together, but tastes like it took a lot longer. Add a little greenery to the toasts for a more classy look. I dressed mine up with mint leaves and rosemary springs, but it's totally optional if you want to make them look more fancy. I love a good gravy, and if you do too, you're going to go nuts for this mushroom gravy. Not only does it pair well on toasted french bread, I think it would be really yummy on mashed potatoes too. So, if you have some of the gravy left over, I'm sure it would keep covered in the fridge for a few days so you can find other great lunch or dinner pairings for it. It's so tasty, you'll definitely not want to let a drop go to waste.
Ingredients
2 tablespoons olive oil3 cloves garlic, minced
1/2 cup onion, thinly sliced
2 teaspoons dried sage, crumbled
1 pound portabella mushrooms, trimmed and sliced thin
3 tablespoons soy sauce
1/4 cup dry sherry
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons red wine vinegar
2 teaspoons cornstarch dissolved in 1 cup water
8 (1/2-inch thick slices) crusty Italian or French bread, toasted
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On average, how often do you host BBQ's during the summer?
Geez Louise, you did not have to put mint on it and ruin everything :PPPP
ReplyDeleteLooks nom nom... I do love me portabellos, we call them champignons here. I've see oyster shrooms at my local greengrocers this week too, I like to bread those in breadcrumbs and sesame for lunch.
Lovely photos as always, dahlink.
Dahlink, it's a garnish. Stop acting like my kids and just pick it off :P
DeleteI haven't bough oyter shooms to cook with yet. I usually just stick with the bellas because they are so versatile. I do like shiitake for my stir fry though.
It looks delicious. I'd love to serve this the next time the kids come over. I'm not a whiz in the kitchen at all, so they'd be like, 'what?!?' In fact, I should start experimenting with great food ideas just to mess with them... I think I will. :) #momgoals
ReplyDeletewait...I just thought, if I fail (I have a black thumb in the kitchen, lol), they'll add it to their 'mom's cooking' jokes. Hmm... I'll have to experiment on the youngest and his friends before springing my great idea on the bigger kids. ;)
DeleteBwahaha! Though, they shouldn't be making mom's cooking jokes. If mom is feeding them for free, they should grin and bear the black thumb mess you create for them lol
DeleteThat's the same thing I tell them, but to no avail. Luckily my two oldest are whizzes in the kitchen AND they don't mind feeding mom if I'm over visiting at their places. ;)
DeleteThis toast looks great as a side to the main course in the summmer. I have not seen portobellas yet this season so when I see them I want to try this toast.
ReplyDeleteI don't think you've shared a recipe yet that I don't love. That looks so perfect for backyard barbecues. Yummy.
ReplyDeleteThis is SO going on our barbecue appetizer list! We love to grill out all summer, and we always have little snacks for our guests to munch on throughout. Those look AH-mazing!
ReplyDeleteWe don't BBQ all that much. Maybe only a few to about four times a year. Most of our cooking is indoors.
ReplyDeleteThis does look like a great appetizer!
I can see these paired with Italian sausages from the grill. They look so delicious and easy to prepare.
ReplyDeleteAdding a little class sure is fine with mushrooms for my little rhyming umm bum.
ReplyDeleteZero
ReplyDeleteThat looks so good! I could have it as a main instead of an appetizer. Love that it takes 20 minutes to make. I bet it does go well with mashed potatoes.
ReplyDeleteOh this recipe looks super delicious! I am all about mushrooms these days and have to try this!
ReplyDeleteAs a big fan of mushrooms, I love this recipes! Nothing can go wrong with portobellos :)
ReplyDeleteThat looks really good.
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