Mushroom Toasts

By tulawdog

Ingredients

• 12 slices French baguette, toasted and cut on the diagonal
• 1 garlic clove, minced
• 8 ounces (227 grams) mushrooms, sliced
• 2 large shallots, minced
• 1 tablespoon (15ml)butter
• 1 tablespoon (15ml) olive oil
• splash white wine
• 1 tablespoon crème fraiche
• fresh thyme leaves
• fresh chopped parsley
• sea salt
• freshly ground pepper
• dash lemon juice
• 4 tablespoons (60ml) grated Parmesan cheese

Preparation

Step 1

1) Melt butter and olive oil in a heavy pan (preferably cast iron) over medium heat. Add shallots and soften for about two minutes. Add the garlic and cook for a minute longer, stirring; do not allow garlic to burn. Add mushrooms and increase heat to medium high. Making sure not to crowd the pan, fry mushrooms until they are golden brown and no liquid remains in the pan. Add a splash of white wine and cook off until evaporated.

2) Take mushrooms off heat and mix in the lemon and crème fraiche. Season with salt and pepper to taste and then stir in thyme and parsley. Serve immediately on 4 small individual plates, topping baguettes slices with mounds of the mushroom mixture, followed by 1 tablespoon of Parmesan.