Recipe courtesy of Alton Brown

Mushroom Stroganoff Toast: Reloaded

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 servings
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Special equipment:
Measuring cups, measuring spoons, digital kitchen scale, chef's knife, bread knife, cutting board, toaster oven (optional), medium mixing bowl, quarter sheet pan, 11-inch high-sided sauté pan or other large skillet, wooden spoon, large mixing bowl, whisk
  1. Heat your toaster oven to convection roast at 400 degrees F or your main oven to 425 degrees F.
  2. Toss the oyster mushrooms with a tablespoon of the ghee and 1/4 teaspoon of the salt. Spread in an even layer on a quarter sheet pan or the pan that came with your toaster oven. Cook for 10 minutes, then flip the mushrooms and cook until tender and well-browned, another 5 to 8 minutes. Remove to a bowl, drizzle with the lemon juice, and set aside.
  3. Heat a large, heavy skillet over high heat and add the sliced mushrooms and water. Cook until the mushrooms collapse — 2 to 4 minutes. Add the remaining 2 tablespoons of ghee. Cook until the liquid has evaporated and the mushrooms brown — 6 to 8 minutes. Stir in the scallion whites and half of their greens along with the remaining teaspoon of salt and the pepper.
  4. Whisk the sour and heavy creams together in a large bowl. Stir in the cooked mushroom mixture.
  5. Toast the bread to your desired level of crispitude. Divide the sour cream mixture between the toasts and top with the oyster mushrooms and the reserved scallion greens. Finish with additional black pepper and serve.

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