![Mushroom Toasts with Delice de Bourgogne](https://cdn.statically.io/img/www.foodandwine.com/thmb/zAE7vQeZMONSlNYCII1QWsl9UnM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mushroom-toasts-with-delice-de-bourgogne-FT-RECIPE1118-a28778d0e88c4b7bbf767c70ba2bbe65.jpg)
Ingredients
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6 tablespoons olive oil
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1 pound mixed fresh wild mushrooms (such as hen-of-the-woods, oyster, and chanterelle), cut into 1-inch pieces, divided
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9 thyme sprigs, divided
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6 large garlic cloves, crushed, divided
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1 1/4 teaspoon kosher salt, divided
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1 teaspoon black pepper, divided
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5 tablespoons unsalted butter, softened, divided
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3 tablespoons finely chopped fresh flat-leaf parsley, divided, plus more for garnish
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1 tablespoon sherry vinegar, divided
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6 (1/2-inch-thick) brioche slices, halved
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8 ounces Délice de Bourgogne or other triple-cream cheese, at room temperature
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Pickled pearl onions, thinly sliced
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Chopped frisée (white and light green parts only), for garnish
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Snipped fresh chives, for garnish
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Fresh lemon juice, for drizzling
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Extra-virgin olive oil, for drizzling
Directions
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Heat 2 tablespoons oil in a large cast-iron skillet over high just until smoking. Add one-third of the mushrooms in a single layer, and cook, without stirring, until golden brown, about 3 minutes. Stir in 3 thyme sprigs, 2 crushed garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium-high, and cook, stirring occasionally, until mushrooms are tender and browned all over, about 3 minutes. Add 1 tablespoon butter, 1 tablespoon parsley, and 1 teaspoon vinegar. Cook, stirring occasionally, until mushrooms are coated in butter, about 1 minute. Transfer mushroom mixture to paper towels to drain; discard cooked garlic and thyme.
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Wipe skillet clean, and repeat process 2 times with remaining oil, remaining mushrooms, remaining thyme, remaining garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons butter, remaining parsley, and remaining vinegar. Place all mushrooms in a large bowl,and season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Keep warm or let cool to room temperature.
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Preheat oven to 350°F. Place brioche slices in a single layer on a wire rack set inside a baking sheet. Bake in preheated oven until lightly toasted, about 8 minutes per side. Brush with remaining 2 tablespoons softened butter.
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Spread cheese evenly over brioche toasts. Spoon mushroom mixture evenly over toasts; garnish with parsley, pickled onion slices, frisée, and chives. Drizzle with lemon juice and extra-virgin olive oil.