Mushrooms on Toast
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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.
This is one of my favorite lazy dinners. As many others have noted, the recipe lends itself to experimentation exceptionally well.
I just made this for the first time - but it won't be the last. It is a perfect combination of ingredients. The sherry is magic, and I would not skip it. In fact, I used a rather large splash. I also found it to be very filling and I don't need anything else with it. I licked my bowl and was so sad when it was all gone.
Since discovering this recipe six years ago, I have made it umpteen times as it is written and each time it has been delicious. Last night, having the last of an herby compound butter that needed using, I chose that to saute the creminis (cut a little thicker this time) and instead of the marsala I typically reach for as 'the splash', I used the last of a bottle of Amontillado sherry. A perfect dinner for two. This simple recipe never fails and works for any season of the year..