A Recipe for Mushroom Toast from a Cookbook Raising Funds to Feed Chicago's Unhoused

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Many of us take food for granted, choosing our meals based on what we have a taste for more than what we can afford. Perhaps we have the privilege to dine in restaurants like Chef Sarah Stegner's Prairie Grass Cafe or choose to use sustainable local ingredients like Four Star Mushrooms. 

But for many Chicagoans in need, not just food but also shelter are not givens. The all-volunteer organization Chi-Care tries to help unhoused and hungry Chicagoans by bringing them meals from restaurants along with other basic necessities such as clothing and hygiene products. Chicago Chefs Cook, a chef-led fundraising nonprofit founded by Stegner and others, is helping carry out that work by selling a cookbook whose proceeds go to Chi-Care featuring recipes from 46 respected Chicago area chefs. It's available at all locations of Mariano's. 

Try Stegner's recipe from the cookbook below, and learn more about Chi-Care in our story here.  

Creamy Mushroom Toast

By Sarah Stegner, chef/owner of Prairie Grass Cafe in Northbrook

Ingredients

6 tablespoons olive oil, divided 
Sea salt
Ground pepper
2 pounds Four Star Mushrooms, cleaned, trimmed, and cut into medium-size pieces 
4 tablespoons cream cheese 
2 tablespoons onion, diced small 
2 Fresno peppers, seeds removed, thinly sliced (optional)
1/4 teaspoon fresh thyme leaves
1 baguette, sliced into 4 pieces lengthwise
1 tablespoon fresh parsley or chives
2 teaspoons aged balsamic vinegar or balsamic vinegar reduction

Directions

1. Warm a large saute pan over medium-high heat. Add 4 tablespoons olive oil, sea salt, and pepper. Add the mushrooms. Cook until golden brown, stirring frequently, about 10-15 minutes. Season to taste. Set aside to cool. 

2. In a food processor, add 2/3 of the mushrooms and all of the cream cheese. Blend into a paste. Remove from the food processor and put into a bowl. Set aside. 

3. In a small saute pan over medium heat, saute the onion in 2 tablespoons olive oil with salt and pepper. After a few minutes with frequent stirring add the sliced peppers, if using. Cook for one minute. Reduce the heat and allow the onions to caramelize for 4-5 minutes over low heat. Remove from the pan and allow to cool slightly.  

4. Take the mushroom paste and fold in the onions and peppers. Add the remaining cooked mushrooms. Spread the topping on 4 pieces of baguette. Place baguette pieces on a baking sheet and broil the toast for 2-5 minutes. Top with either parsley or chives and drizzled aged balsamic or reduced balsamic.