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Mushrooms on Toast

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. Prep Time 00:10 minutes Recipe Time 00:20 Recipe and photo credit: Davin Tanis, NYT Cooking (https://cooking.nytimes.com/recipes/1018716-mushrooms-on-toast) Download Recipe PDF

Ingredients

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

How To Make

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.
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 Merlot, if using. Add crème fraîche and let mixture simmer 2 minutes.
3
Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
4
Spoon mushrooms and juices over toasted bread. Top with chopped parsley.