Photo: Andrew Ridley
Sourdough Toasts with Mushrooms and Oysters
10 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
506
Calories
17g
Protein
34g
Fat
36g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sourdough | 1 slice (36g) | 93 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 tablespoons (1 stick) unsalted butter, divided
- 6 1/2"-thick diagonal slices sourdough baguette, or 3 slices sourdough country loaf, halved
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds small mushrooms (such as chanterelles, morels, crimini, or button mushrooms), brushed clean (halved if large)
- Kosher salt
- 1/3 cup heavy cream
- 12 fresh oysters, shucked, chopped, drained (optional)
- 2 small shallots, minced
- 1 tablespoon finely chopped flat-leaf parsley
- 12 very thin slices lardo (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes