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.
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..
This was absolutely delicious. Here’s what I did: -Dry sauté mushrooms in pan at high heat per many other comments. -Then add butter and some olive oil and continue the recipe. -instead of Marsala or sherry, I used a splash of mirin and a splash of soy sauce. This combo with the earthy garlic mushrooms was heaven. -Rather than crème fraîche, I spread some chèvre or cream cheese on toasted sourdough and then put the mushrooms on top. Super easy. Super delicious. Will be making again and again.
I added a little spinach when sautéing and served on mashed potatoes. We loved it!
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