Wild Black Trumpet Butter and Radish Toast Points
With the abundance of radishes in my Misfit Market box (read my review here), I started to think of creative ways to use them up. I just so happen to still have two mason jars full of dried black trumpets from last year’s mushroom foraging season which have lost none of its earthy, truffle flavor (glass jars for the win) and thought what better way to make a dent in both than to make relatively traditional toast point sandwiches with them?
Toasted bread smeared with butter and topped with spicy sweet radish slices, salt, and pepper are a pretty popular (and somewhat historically French) spring and summer snack (or light meal.) A compound butter made from powdering the mushrooms makes it divine. With just a sprinkling of parsley for garnish from the garden, this simple but tasty recipe is a great way to showcase both of the main ingredients.
You can also make the butter from scratch like I did here and follow the rest of the recipe as is. If you want to learn more about black trumpets, read the description here.
Ingredients
- 4 tablespoons softened butter
- 1 teaspoon black trumpet powder
- 1 clove garlic, minced
- Salt and pepper to taste
- Toasted bread
- Radishes, thinly sliced
- Lemon zest and lemon juice (optional) or salt preserved lemon puree
- Parsley, for garnish
- Over medium high heat, saute black trumpet powder and minced garlic in one tablespoon of softened butter until garlic is fragrant. Add salt and pepper to taste.
- Combine the black trumpet and garlic butter with the rest of the softened butter and mash to incorporate fully.
- Smear compound butter over toast points, arrange radish slices on top, and garnish with parsley. A squeeze of lemon and some lemon zest is also very welcome if you so desire or if you have, a little bit of salt preserved lemon puree.