Mushroom Toast with Arugula Pesto

Recipe courtesy of eMeals
Serves 2-4

For the Arugula Pesto

• 2 packed cups baby arugula
• 1 small garlic clove
• ¼ cup toasted walnuts or almonds
• ⅓ cup finely grated Parmesan
• ½ cup olive oil
• Zest and juice of ½ lemon
• Kosher salt, to taste

For the Mushrooms

• 1 lb mixed mushrooms (cremini, shiitake, oyster), torn or sliced
• 2 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 small shallot, finely sliced
• 2 garlic cloves, thinly sliced
• Fresh thyme or chives (optional)
• Kosher salt and black pepper

For the Toast

• 4 thick-cut slices brioche
• Olive oil or butter, for brushing
• Shaved Parmesan or pecorino
• Lemon zest
• Flaky salt

Directions

1. Make the Arugula Pesto: In a food processor, blend arugula, garlic, nuts, Parmesan, lemon zest and juice, and a big pinch of salt. With the motor running, stream in olive oil until loose and spoonable. Taste and adjust seasoning. Set aside.
2. Toast the Brioche: Brush brioche lightly with olive oil or butter. Toast in a skillet or 400°F oven until deeply golden on both sides. You want crisp edges and a soft center.
3. Cook the Mushrooms: Heat olive oil in a wide skillet over medium-high. Add mushrooms in an even layer and cook undisturbed for 3–4 minutes until browned. Season with salt, flip, and cook another 2–3 minutes.
4. Add butter, shallot, and garlic. Cook until fragrant and glossy, about 2 minutes. Finish with black pepper and herbs if using.
5. Assemble: Spread a generous layer of arugula pesto over warm toast. Top with mushrooms, letting them pile up naturally.
6. Finish and Serve: Add shaved cheese, lemon zest, and flaky salt. Serve as-is or top with a soft-set egg or dollop of ricotta for extra spring brunch energy.

Recipe Pairings