Here’s a great little vegetarian starter recipe: try out my crispy warm mushroom brioche toast with creamy goat’s cheese… It is so simple to make. Delicious!
This mushroom brioche toast is a great starter!
It happens sometimes that I have vegetarian guests coming over for dinner. My dad for instance. And then I always have a couple of vegetarian starter ideas up my sleeve.
He adores this mushroom brioche with goat cheese by the way. Another vegetarian starter that is also very popular here, is my tomato tartare. It’s a great alternative for the classic steak tartare by the way! And it also looks quite similar, the only difference is that it consists of chopped tomatoes instead of beef mince.
Do you have a couple of vegetarian starter ideas up your sleeve? I would love to hear about your creations, I can always use some inspiration for later! You can always leave a comment below this recipe.
I would love to hear about your creative vegetarian ideas!
Mushroom Brioche Toast with Goat’s Cheese
Last weekend I had to prepare another dinner for guests.
And one of them was a vegetarian. I usually go for the tomato tartare, however I had already made that dish for him. And as much as he was blown away by it last time, I thought it would be better to come up with another idea this time.
And I did!
What I love about this starter is the crispy sweet brioche in combination with the hearty creamy goatâs cheese spread. The rest of the ingredients is quite classic: pan seared mushrooms with a hint of garlic and then that heap of peppery fresh arugula right on top of it all.
This brioche treat looks very appetizing, and my guest was over the moon.
Do you love mushrooms?
Then also check out my garlic butter stuffed mushrooms!
- 6 medium white mushrooms
- 1 small garlic clove
- 3 tbsp soft goatâs cheese
- 1 brioche bun
- a handful fresh arugula
- 1 sprig fresh thyme
- 1 tsp pink peppercorns
- olive oil
- Slice the brioche bun in half lengthwise and toast or grill both halves until crisp. Then let the toasts cooled down. Clean the mushrooms with a soft brush and slice them up.
- Peel the garlic clove and mash the garlic into a fine pulp under the blade of your knife. Add it to a medium non-stick pan together with a splash of olive oil and the thyme.
- Place it over medium heat and gently fry the garlic for 2 minutes. Then add the sliced mushrooms to the pan. Season with a little pinch fo pepper and salt.
- Stir and bake the mushrooms for 6 to 8 minutes until golden and cooked through. Check the seasoning and add extra pepper or salt to taste if necessary. Then take the mushrooms off the heat.
- Spread the brioche toasts with the goatâs cheese and put them onto plates.
- Then top with the cooked mushrooms and put some arugula salad on top of it. Drizzle with extra olive oil, the pink pepper and a last sprinkle of pepper and salt. Serve immediately.