Mushrooms on Toast
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter, more as needed
- 1pound thinly sliced portobello or cremini mushrooms
- 1teaspoon chopped thyme
- 2small garlic cloves, minced
- Salt and pepper
- Splash of sherry or Marsala (optional)
- ¼cup crème fraîche
- 2thick slices country bread, for toasting
- 2tablespoons chopped parsley
Nutritional analysis per serving (2 servings)
294 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 10 grams protein; 710 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
- Step 2
Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
- Step 3
Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
- Step 4
Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
Private Notes
Comments
I learned this trick from a mushroom grower: try dry-sauteeing the mushrooms first. Just the mushrooms themselves, nothing else, in a hot pan, turning frequently, until they are slightly brown and have soaked up all their juices. Then add the butter and proceed with the recipe. They taste more mushroom-y when started this way.
When I make this, I begin with some thinly sliced shallots, before adding shrooms, and no garlic later.
Also, when mushrooms are cooked and on the toast, I add a small amout of olive oil to the pan, and quickly toss some frisee or other bitter greens to warm and wilt just slightly. I serve the greens drizzled with a tiny amount of excellent balsamic vinegar, nestled next to the the open-faced sandwich.
Devine combination.
Good, hearty bread is essential. Instead of crème fraîche I spread chevre on the toast and put the mushroom mix on top. Besides a delicious combination of flavors and textures, the chevre helps hold the mushrooms in place. This is our winter bruschetta.
Seriously, ridiculously easy and delicious. Had heavy cream so used it in place of the creme fraiche. Served on toasted slices of my homemade GF sourdough boule. Huge hit. Served with side salad of baby lettuce, toasted walnuts, pears and a sprinkle of blue cheese.
I use this recipe to replicate a brunch dish I loved. All I add is sunny side up egg and it’s perfect.
For a very good dinner I served it with reheated cooked ham. Excellent recipe! Next, I will try to serve it with a juicy hamburger on the side, and a salad.