Ingredients Jump to Instructions ↓

  1. 2 Tbs. unsalted butter

  2. 1 large shallot, finely diced (about 1/4 cup)

  3. Kosher salt

  4. 10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced

  5. 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long

  6. 1-1/2 cups grated Gruyere (about 4 oz.)

Instructions Jump to Ingredients ↑

  1. To learn more, read the article:

  2. Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

  3. Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.


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