Saint-Paulin Mushroom Toasts

Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2010


  • 12 baguettes
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup minced shallot
  • 1 clove garlic minced
  • 8 oz mushrooms thinly sliced
  • 1/4 teaspoon salt
  • 1/2 cup dry white wine
  • 1 pinch nutmeg
  • 2 tablespoons finely chopped fresh parsley
  • 4 oz Saint-Paulin cheese sliced
  • 4 oz mild semi-soft cheese sliced
  • 1 pinch paprika


Toast baguette slices in 425°F (220°C) oven, turning once, until light golden, 6 to 8 minutes.

Meanwhile, in skillet, melt butter over medium heat; fry shallots and garlic until softened, 2 to 3 minutes. Add mushrooms and salt; increase heat to medium-high and sauté until no liquid remains and edges of mushrooms are golden, 6 to 8 minutes. Stir in wine and nutmeg. Boil until liquid is evaporated but mixture is still moist; stir in parsley.

Spoon heaping 1 tbsp (15 mL) mushroom mixture onto each toast. Top each with cheese slice; sprinkle with paprika. Bake on baking sheet in 425°F (220°C) oven until cheese is melted and bubbly, about 5 minutes.

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Saint-Paulin Mushroom Toasts