Mushrooms on Toast
Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It’s cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.
- Serves: 2 persons
- 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
Step 1Heat 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 2Add 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 3Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
Step 4Spoon mushrooms and juices over toasted bread. Top with chopped parsley.