Short description
Seared A5 wagyu slices layered atop crisp brioche with a rich black truffle mushroom duxelles and finished with premium black caviar for a lavish, bite‑size indulgence.
Why You’ll Love This Recipe
This exquisite toast brings together luxurious flavors and textures: the buttery richness of wagyu, the deep earthiness of truffle‑infused mushrooms, and the briny pop of caviar. Perfect for impressing guests or treating yourself, it’s an unstoppable combination of elegance and indulgence.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 slices brioche bread, cut into rectangles
- 6 oz A5 wagyu steak, cut into thick rectangular strips
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 2 tbsp unsalted butter
- ½ cup finely chopped cremini or shiitake mushrooms
- 1 small shallot, minced
- 1 tsp black truffle oil
- 3 tbsp crème fraîche
- 2 oz premium black caviar
- Microgreens or thyme, for garnish
Directions
- Toast the brioche slices in a skillet over medium heat until golden and crisp on both sides. Remove and set aside.
- In a small sauté pan, melt the butter over medium heat. Add the shallot and cook until translucent.
- Add the chopped mushrooms and sauté until deeply browned and excess moisture evaporates.
- Stir in the truffle oil, salt, pepper, and crème fraîche. Remove from heat and set aside.
- Lightly season the wagyu strips with salt and pepper. Using a hot, dry skillet, sear each side for 20–30 seconds to retain tenderness and marbling.
- To assemble: spread a layer of mushroom duxelles on each brioche slice, top with a seared wagyu piece, and finish with a generous spoonful of black caviar.
- Garnish with microgreens or thyme and serve immediately for the finest texture and flavor.
Servings and timing
- Servings: 6 appetizers
- Prep Time: ~15 minutes
- Cook Time: ~10 minutes
- Total Time: ~25 minutes
Variations
- Alternative breads: Use toasted sourdough or potato rolls for different textures.
- Different proteins: Swap wagyu with seared foie gras or scallops for a distinct luxury twist.
- Flavored crème fraîche: Blend crème fraîche with chives or lemon zest for extra aroma.
- Truffle alternative: If truffle oil is unavailable, finely dice fresh black truffles or drizzle a mild white truffle oil.
Storage/reheating
- Storage: Best served fresh. Any leftovers should be stored deconstructed—keep wagyu, duxelles, and caviar separately in airtight containers in the refrigerator for up to 1 day.
- Reheating: Warm the brioche and duxelles gently in a pan or oven; do not reheat wagyu or caviar—add them fresh at assembly for best quality.
FAQs
### What grade of wagyu should I use for best results?
Use A5 wagyu for supreme marbling and tenderness, but A4 or high-grade Wagyu/Kobe can work well, too.
Can I substitute the caviar?
Yes—use salmon roe (ikura) or lumpfish caviar for a more economical yet flavorful option.
Is black truffle oil necessary?
While it enhances the dish’s aroma, you can omit it or substitute with mild white truffle oil if preferred.
Can I prepare the mushroom duxelles ahead of time?
Yes—you can prepare the duxelles up to a day in advance and reheat gently before assembling.
Is crème fraîche essential?
Crème fraîche adds creaminess and balance. If unavailable, use mascarpone or light sour cream.
How do I sear wagyu properly?
Use a very hot, dry skillet and sear each side quickly (20–30 seconds) to render fat and keep the interior tender.
Can this be made vegetarian?
Yes—replace wagyu with thick portobello or king oyster mushroom slices, seasoned and pan-seared.
Should the brioche be buttered?
Not necessarily—plain toasted brioche offers a neutral base, but a light butter coating adds extra richness.
What garnishes are recommended?
Use microgreens, fresh thyme, or edible flowers to enhance both flavor and presentation.
Is there a wine pairing?
Pair with a crisp Champagne or a light-bodied white like Chablis to complement the richness and brininess.
Conclusion
Wagyu Toast with Black Truffle Mushrooms & Caviar is a show-stopping creation perfect for special occasions. With its harmonious blend of rich beef, earthy truffle, and luxurious caviar atop buttery brioche, it delivers unforgettable flavor in every bite. Create this gourmet appetizer to elevate your entertaining or enjoy an indulgent moment of culinary sophistication.
Print
Wagyu Toast with Black Truffle Mushrooms & Caviar
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 toasts
- Category: Appetizer
- Method: Pan-Seared
- Cuisine: Fusion
- Diet: Halal
Description
Bœuf wagyu poêlé luxueux sur pain brioché croustillant, garni de duxelles crémeuses aux champignons à la truffe noire et couronné d’un exquis caviar noir – une bouchée opulente de gourmandise.
Ingredients
- 6 tranches de pain brioché, coupées en rectangles
- Steak de wagyu A5 de 6 oz, coupé en lanières rectangulaires épaisses
- 1 cuillère à soupe d’huile d’olive
- Sel et poivre noir, au goût
- 2 cuillères à soupe de beurre non salé
- 1/2 tasse de champignons cremini ou shiitake finement hachés
- 1 petite échalote hachée
- 1 cuillère à café d’huile de truffe noire
- 3 cuillères à soupe de crème fraîche
- 2 oz de caviar noir de première qualité
- Micro-pousses ou thym pour la garniture
Instructions
- Faites griller les tranches de brioche dans une poêle à feu moyen jusqu’à ce qu’elles soient dorées et croustillantes des deux côtés. Réservez.
- Dans une petite sauteuse, faire fondre le beurre à feu moyen. Ajouter les échalotes et les faire revenir jusqu’à ce qu’elles soient translucides, puis ajouter les champignons.
- Faire revenir jusqu’à ce que les champignons soient bien dorés et que leur eau se soit évaporée. Incorporer l’huile de truffe, le sel, le poivre et la crème fraîche. Réserver la duxelles de champignons.
- Assaisonnez légèrement les tranches de wagyu avec du sel et du poivre. Saisissez-les brièvement dans une poêle chaude et sèche, environ 20 à 30 secondes de chaque côté pour préserver leur tendreté et leur persillage.
- Montage : Étalez une couche de mélange de champignons sur chaque tranche de brioche grillée. Garnissez d’un morceau de bœuf wagyu poêlé et d’une généreuse cuillerée de caviar.
- Garnir de jeunes pousses ou de thym frais. Servir immédiatement pour une texture et une saveur optimales.
Notes
- Utilisez du wagyu A5 pour une richesse maximale, mais d’autres coupes de haute qualité peuvent fonctionner.
- Le mélange de champignons peut être préparé à l’avance et réchauffé doucement.
- Servir immédiatement pour conserver le croustillant de la brioche et la tendreté du wagyu.
Nutrition
- Serving Size: 1 toast
- Calories: 280
- Sugar: 2g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 55mg
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