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Maitake Mushroom Toast with Gremolata
Maitake Mushroom Toast with Gremolata
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
For the roasted mushrooms
  • 1 lb maitake mushrooms
  • 3 tbsp olive oil
  • kosher salt
  • fresh ground black pepper
  • 1 loaf crusty bread
For the gremolata
  • 4 tbsp olive oil, plus a little extra for drizzling
  • zest of 1 lemon
  • two pinches of kosher salt
  • 3 tbsp capers, drained and roughly chopped
  • 3 tbsp chopped fresh parsley
  • 1 garlic clove minced, plus one clove
  • squeeze of lemon
  • 1 loaf of crusty bread
  • fresh shaved parmigiano reggiano cheese (optional)
For the mushrooms
  1. Preheat the oven to 400 F. Use a damp paper towel to clean off any dirt on the mushrooms. Cut the mushrooms into one to two inch pieces, discarding the stems. Place mushrooms on a large baking sheet, sprinkle with salt and pepper, and toss with olive oil. Spread mushrooms into a single layer and bake for 25 minutes, or until golden brown.
For the gremolata
  1. In a medium bowl, whisk together the 4 tbsp olive oil, lemon zest, kosher salt, capers, parsley, and minced garlic clove. Give it a taste for any salt. If it's dull, add a squeeze of lemon juice and mix again.
  2. Slice the bread into ½ inch thick slices. Preheat a grill pan or skillet to medium high heat. Add a drizzle of olive oil. Grill each piece of bread until golden brown or until there are grill marks on one side, and flip. Cook the other side until golden. Remove to a plate.
  3. To assemble, top each bread slice with mushrooms, then drizzle each with a spoonful of gremolata. Top with shaved parmigiano reggiano if using. Serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2020/11/11/maitake-mushroom-toast-with-gremolata/