Chef Devan Rajkumar’s Wild Mushroom Toast with Cashew Pesto

Running out of quick, but delicious dinner ideas? Celebrity Chef Devan Rajkumar is here to save the day with a recipe you’re going to want to add to your weekly meal plan ASAP. Keep reading to find out how Chef Devan makes this wild mushroom toast with cashew pesto.

What you’ll need: 1 slice rustic bread, 2 tsp butter, 1 king oyster mushroom, 5 shitake mushrooms, 5 brown mushrooms, 2 tsp garlic oil, 2 tbsp caramelized onions, 1 tbsp parmesan, 1/2 tsp lemon juice, 1 tbsp vegetable oil, fresh cracked pepper, cashew pesto 

Step 1: Toast Your Bread

First things first, toast your bread, and butter it using room temperature butter. As your bread is toasting, you can move onto prepping your mushrooms. 

Step 2: Process Your Mushrooms

In this step, you’re going to slice and dice your mushrooms, starting with the king oyster mushroom. Using a sharp knife, cut the stalk of the mushroom into coins, and cut the head of the mushroom into slices. Next up: the shitake mushrooms. With the shitake mushrooms, you want to trim off a little bit of the stem before slicing the remaining mushroom into thick slices. Cut your brown mushrooms into thick slices as well. 

Step 3: Flip Your Bread

By this point, your bread should be nice and toasty on one side. Once one side is golden brown, flip the bread over to toast the other side. Once both sides are toasted, remove them from the heat. 

Step 4: Cook Your Mushrooms

Using high heat, coat your pan with vegetable oil before adding the three types of mushrooms which have already been prepared. Season the mushrooms with black pepper and garlic oil. Once the mushrooms begin to take on a golden brown color, add a bit of salt. Once you’ve removed the mushrooms from the heat element, spritz some fresh lemon juice over them. 

Step 5: Cashew Pesto

Next, coat your toasted bread with cashew pesto, top that with caramelized onions. Finally, top it all off with your cooked mushrooms, and garnish with micro greens if so desired.