Creamy Leeks and Black Trumpet Mushrooms on Toast is a simple yet refined appetizer, small plate or even brunch menu item that everyone will love!
Hey – when your mushroom-hunting step-mom asks you if want some fresh, wild mushrooms ….. you say hell to the yes! How amazing are these babies? As soon as I knew I was going to get my hands on some black trumpets this recipe immediately flashed in front of my eyes, for whatever reason, and I just couldn’t image anything else. A simple piece of toast with butter and mozzarella cheese, topped with an over-easy egg and a creamy mixture of leeks, butter, cream and fresh black trumpet mushrooms….. sinfully good.
I have got to be honest and admit that I have never had black trumpets before this…. I have had morels and one or two other kinds of wild mushrooms, but never black trumpets. …… I didn’t know what I was missing until now. Wow. The flavor is just…. amazing. It is muted and light yet strong and powerful a the same time. Very unique. I know they are hard to get sometimes, but if you ever EVER get the chance – the answer is always yes.
I am in love with this recipe. There is something about the combination of the toast, cheese, egg (all fairly mild flavors) with the leek and mushroom on top – the mushroom flavor just shines and isn’t over-powered by the other ingredients. Simple food. Real food. And oh-so-good.
Food for thought – I know my step mom has had luck re-hydrating dehydrated mushrooms. Dehydrated trumpets may be easier to get – particularly in the off-season.
This recipe is a must-try. Go find those trumpets – go!
Like the food photography board used in this shoot? Visit our Etsy shop to get your hands on your very own!
Like toast? Like eating stuff on toast? Check out our Fresh Roma and Yellow Tomato Bruschetta recipe!
- 1 cup washed trumpets (about 2 cups whole, dry)
- ¼ cup butter
- 1 garlic clove, chopped
- ¼ (heaping) cup of leeks (cut leeks into 1 inch chunks and then halve them); Let layers fall apart
- 2 Tablespoons chicken broth
- 1 Tablespoon heavy cream
- 1 Tablespoon white wine (I used chardonnay)
- ¼ Teaspoon kosher salt (more to taste)
- pinch of black pepper
- 2 sprigs of fresh thyme
- 4 eggs
- 4 thick slices of a large baguette
- 2 Tablespoons butter/1 Tablespoon butter
- 8 slices of mozzarella cheese
- In large skillet or dutch oven, melt butter over medium heat.
- Add garlic, chicken broth, cream, wine, and thyme.
- Let simmer 10 minutes, uncovered.
- Add salt and pepper and stir.
- Cover and turn heat to low.
- On a cookie sheet with foil on it, place the 4 pieces of bread and butter each with ½ Tablespoon butter.
- Place two slices of mozzarella cheese on each and set aside (turn your broiler on).
- Remove thyme sprigs from the leek mixture and then add trumpets to your pan, turn heat back up to medium and cover.
- In skillet, add 1 Tablespoon butter and cook 4 eggs over-easy.
- Give trumpets a stir to mix in with leeks and re-cover. Turn heat off.
- Broil toast with cheese on it, for approx. 3 minutes or until cheese just barely starts to turn brown and bubble.
- Remove toast from broiler.
- On each plate, place the toast, then an egg over-easy and then the mushroom mixture.