Fresh-Pressed Olive Oil Club

Mushroom Toasts

Mushroom toast

This South American take on bruschetta gets its inspiration from marraqueta, the crusty bread wildly popular in Chile (often called pan francés), and the country’s penchant for white sauces.


  • 1 small onion, peeled and quartered
  • 4 garlic cloves, peeled, one halved
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 12 ounces baby bella (cremini) mushrooms, thinly sliced
  • 2 tablespoons red wine or sherry vinegar
  • 1/2 teaspoon coarse sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons half-and-half or light cream
  • 1 tablespoon chopped flat-leaf parsley
  • 4 slices of crusty bread, 1/2 inch thick


Step 1

Place the onions and 3 1/2 of the garlic cloves in a food processor and pulse until finely chopped (reserve the remaining garlic half). Heat a sauté pan and, when warm, add 2 tablespoons of olive oil and the onion-garlic mixture. Cook until the vegetables start to brown, 3 to 5 minutes. Add the mushrooms and sauté until browned and the moisture has evaporated, about 10 minutes. Deglaze the pan with the vinegar and stir until it evaporates; add the salt and pepper and stir again. Off the heat, stir in the half-and-half and top with the parsley; set aside.

Step 2

Set your oven to broil (lowest setting if it’s calibrated). Place the bread on a rimmed sheet pan and brush both sides with the remaining 2 tablespoons of olive oil. Toast the bread under the broiler for about 2 minutes, watching closely so it doesn’t burn; flip and toast the other side. (This can also be done on the grill if cooking outdoors.)

Step 3

Transfer the bread to a platter and rub the tops with the garlic half. Top each slice with equal amounts of the mushrooms and a drizzle of olive oil.

Serves 4