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.
30 mins total time
20 mins active time
Easy
Serves 2
Ingredients
Measurements:
- 2 tbsp unsalted butter
more as needed
- 1 lb sliced portobello or quartered cremini mushrooms
- 1 tsp chopped thyme leaves
- 2 small cloves garlic
minced
- Salt
- Freshly ground pepper
- Splash of sherry or Marsala
(optional)
- ¼ cup crème fraîche
- 2 thick slices country bread
for toasting
- 2 tbsp chopped parsley
Instructions
- 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.
- 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 for 2 minutes.
- 3Insert the wire rack to position 4. Arrange sliced bread on the wire rack and start the timer.
- 4Toast bread until golden. If not, give it a bit more time.
- 5Lightly butter toast and place on individual warm plates. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.