Hello Stranger | Login | Create Account
Mar 19, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

Posts Tagged ‘toast’

Recipe: Mushroom-Pesto Toasts

Wednesday, March 7th, 2018



Baked writer Amrita Song swaps sugar for sheet pans in her new recipe column. Each month, she’ll create a complete meal on one sheet pan, saving valuable post-meal clean up time. Don’t worry your sweet tooth, though – Baked will still feature show-stopping desserts once a month.

I’m not a fan of mushrooms, but my husband is. Unfortunately for him, I do the grocery shopping, so he hardly gets to eat them. It’s also why I rarely feature mushroom dishes on this column. I decided to surprise him recently with a few slices of mushroom toast for a healthy vegetarian dinner. I used different mushrooms varieties, paired them with pesto and served them on top super soft brioche.


Mushroom Toast
Inspired by a Food Network recipe 
2 servings

4 slices brioche
1 lb. mixed mushrooms, stemmed (I like a mixture of shiitakes, portobellos, oysters and baby bellas.)
2 Tbsp. canola or avocado oil
2 tsp. garlic powder
1 tsp. smoked paprika
½ tsp. kosher salt
Freshly ground black pepper, to taste
4 Tbsp. pesto
Boursin cheese (optional)

• Preheat the broiler.
• Place the brioche on a baking sheet in a single layer. Toast under the broiler 1 to 2 minutes per side. Remove and set aside.
• Preheat the oven to 425 degrees.
• In a mixing bowl, toss the mushrooms, oil, garlic powder, paprika, salt and black pepper, until the mushrooms are evenly coated.
• Spread the mushrooms on a baking sheet in a single layer and roast 35 minutes, occasionally tossing them to cook evenly.
• Coarsely chop the mushrooms. Cover each toast slice with 1 tablespoon pesto. Evenly divide the mushrooms atop the pesto, then top with cheese, if desired. Serve immediately.

Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song in Motion


First Look: Milque Toast in South City

Tuesday, September 15th, 2015



Breakfast and lunch eatery Milque Toast has opened doors at 2212 S. Jefferson Ave., in South City, serving up big flavors in a teeny space. Co-owners Colleen Clawson, Rachel Moeler and Amanda Verauld launched their cafe Saturday, Sept. 12.

The 600-square-foot counter-service restaurant holds just 16 seats inside, but there’s ample room to roam on the side patio. The menu features an array of options, from simple toasts like a thick slice slathered with a seasonal jam or cinnamon sugar to more elaborate options like an apple and cheddar melt or house-made gravlax and cucumbers. The trio locally source as many ingredients as possible; toast is made with Companion or Breadsmith loaves and a house-made gluten-free option is in the works.

Taking a tip from a favorite childhood book, Clawson created the George & Martha soup of the day, simmering quietly in countertop slow cookers. Rotating salad options and side options depend on the day’s produce. Saturdays and Sundays are for sampling. Customers can choose three or five different toasts served with side dishes, part of the Danish-inspired Smørrebrød brunch from 10 a.m. to 4 p.m.

Beverage options include whole milk, coconut milk and house-made nut milks like cashew and almond. All are customizable with house-made syrups in flavors including mint, peach, malt and ginger chai. For a caffeine boost, look for Mississippi Mud Coffee, Japanese cold-brew coffee and several tea options.

Milque Toast is open Monday, Tuesday, Thursday and Friday from 8 a.m. to 5 p.m. and Saturday and Sunday from 10 a.m. to 4 p.m. Here’s a first look at what to expect when you step inside this petite eatery:


This slideshow requires JavaScript.


-photos by Michelle Volansky 

Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004