Mushrooms on Toast

By á-4084

Ingredients

• 2 tablespoons unsalted butter, more as needed
• 1 pound thinly sliced portobello or cremini mushrooms
• 1 teaspoon chopped thyme
• 2 small garlic cloves, minced
• Salt and pepper
• Splash of sherry or Marsala (optional)
• 1/4 cup crème fraîche
• 2 thick slices country bread, for toasting
• 2 tablespoons chopped parsley

Details

Adapted from cooking.nytimes.com

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.
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.
Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
Spoon mushrooms and juices over toasted bread. Top with chopped parsley.