Just made this tonight as a side (in place of …

Comment on Deviled Mushrooms on Toast by Hannah Banque.

Just made this tonight as a side (in place of potatoes/rice) with filet mignon and steamed broccoli. OMG! The flavors are fantastically balanced and it was a delight to savor the bread/sauce. I’ve made mushrooms on toast before, but not this recipe. From now on, this is the ‘go to’ method. Thanks for sharing it (from a fellow Mainer in Westbrook).

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.