Sourdough Toasts with Mushrooms and Oysters

Name: Sourdough Toasts with Mushrooms and Oysters
Total time: 20 min
Yield: 6 servings
Ingredients: 8 tablespoons unsalted butter; 6 slices sourdough baguette; 2 tablespoons extra-virgin olive oil; 1½ pounds mixed mushrooms; 1 to taste Kosher salt; ⅓ cup heavy cream; 12 pieces fresh oysters; 2 pieces shallots; 1 tablespoon flat-leaf parsley; 12 slices lardo; Ingredient info: Lardo is cured fatback; often seasoned with herbs and spices. It can be found at specialty foods stores and laquercia.us.

Luxurious sourdough toasts topped with butter-sautéed mushrooms, optional fresh oysters, and creamy sauce. This elegant appetizer combines earthy mushrooms with delicate seafood for a sophisticated starter.

6 servings

20 min

Published October 4, 2025

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Ingredients

•8 tablespoons unsalted butter
•6 slices sourdough baguette
•2 tablespoons extra-virgin olive oil
•1½ pounds mixed mushrooms
•1 to taste Kosher salt
•⅓ cup heavy cream
•12 pieces fresh oysters
•2 pieces shallots
•1 tablespoon flat-leaf parsley
•12 slices lardo
•Ingredient info: Lardo is cured fatback
•often seasoned with herbs and spices. It can be found at specialty foods stores and laquercia.us.

Cooking Instructions

1.
Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 tablespoon butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 tablespoons butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
12 min
2.
Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 tablespoons butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir in oysters, if using, and shallots and parsley.
6 min
3.
Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.
2 min

Ingredients

•8 tablespoons unsalted butter

•6 slices sourdough baguette

•2 tablespoons extra-virgin olive oil

•1½ pounds mixed mushrooms

•1 to taste Kosher salt

•⅓ cup heavy cream

•12 pieces fresh oysters

•2 pieces shallots

•1 tablespoon flat-leaf parsley

•12 slices lardo

•Ingredient info: Lardo is cured fatback

•often seasoned with herbs and spices. It can be found at specialty foods stores and laquercia.us.

Cooking Instructions

Melt 2 tablespoons butter in a large heavy skillet over medium heat. Add 3 bread slices and toast until golden and crisp, about 3 minutes. Add 1 tablespoon butter to skillet; turn bread and toast until golden and crisp, about 3 minutes longer. Transfer toasts to a wire rack; let cool. Repeat with remaining 3 bread slices and 3 tablespoons butter. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

12 min

Wipe skillet clean. Heat oil in skillet over medium-high heat. Add mushrooms and sauté, tossing frequently, until lightly colored but still firm, about 2 minutes. Season with salt and transfer one third of mushrooms to a plate. Add 2 tablespoons butter and cream to skillet. Bring to a simmer; cook until cream is very thick and mushrooms are well coated in sauce, 3-4 minutes. Stir in oysters, if using, and shallots and parsley.

6 min

Divide toasts among plates; spoon mushroom mixture over. Top with reserved mushrooms. Lay 2 slices lardo over each toast, if using. Serve immediately.

2 min