Mushroom toast with chorizo vinaigrette

Mushroom toast with chorizo vinaigrette

By Rosalie Lessard
By Rosalie Lessard

A foodie at heart, Rosalie Lessard makes cooking accessible and fun. She likes to share the technical knowledge she acquired at ITHQ and to use all kinds of foods to try her hand at unique culinary feats − from crafting huge mojitos to making her own mozzarella. Rosalie is always on the lookout for the latest online trends, which she often tweaks with all the energy and passion she is known for. In the spring of 2019, she published her first book: Survivre en appart - Recettes faciles pour débutants.


15 minutes
2-3 servings
22 minutes


  • Toast:
  • 4 cups mixed mushrooms, cut into chunks
  • 4 tablespoons butter
  • 3-4 chopped garlic cloves
  • ¼ cup white wine
  • Veal stock
  • Oikos 11% plain yogurt
  • Chopped parsley to taste
  • Chopped chives to taste (keep some for garnish)
  • 2 slices of toasted country bread
  • Chorizo vinaigrette
  • 1 chorizo sausage, diced
  • 1 large French shallot, diced
  • 3 tablespoons olive oil
  • ¼ cup maple syrup
  • ¼ cup red wine vinegar

Preparation steps

  • For the chorizo vinaigrette, put 1 tablespoon of oil in a medium skillet over medium-high heat. Once the pan is hot, add the chorizo and brown for 1 minute. Add the shallot and brown for another 2-3 minutes, stirring occasionally.

  • Add the maple syrup and reduce for 2-3 minutes and deglaze with the vinegar. Let cook an additional 3-4 minutes, until syrupy.

  • Transfer the chorizo mixture to a vinaigrette jar and add 2 tablespoons of oil. Set aside.

  • For the mushroom toast, melt the butter in a large skillet over high heat. Once the butter is very hot, add the mushrooms, coat them well with butter and brown for 3-4 minutes. Add 2 tablespoons of butter, mix and cook for 2-3 minutes more.

  • Deglaze with the white wine, add the garlic and reduce completely, about 3-4 minutes. Add the veal stock and reduce almost completely.

  • Once the veal stock is reduced, remove the pan from the heat and add Oikos 11% plain yogurt. Mix well and add the fresh herbs.

  • Toast the bread, top with the mushroom mixture, the chorizo vinaigrette and garnish with some chopped chives. Enjoy!