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Mushrooms on Toas

Mushrooms on Toast

Umami shitake mushrooms sauteed with butter and crème fraiche served on a hearty piece of toasted bread and topped with fresh herbs.
5 from 3 votes


  • 2 tbsps. + unsalted butter
  • 2 lbs. shiitake or trumpet mushrooms sliced
  • 2 tsp. thyme
  • 3 cloves garlic minced
  • Salt pepper, red pepper flake to taste
  • Splash of sherry or Marsala or red wine
  • ¼ cup crème fraîche
  • Sourdough or country style bread
  • Parsley or chives for garnish


  • Heat a pan or cast iron over high heat and add butter. When butter begins to sizzle, add mushrooms and cook, stirring, until browned, 6 to 8 minutes.
  • Add thyme and garlic, and stir. Make sure to not let the garlic burn. and add more butter as needed.
  • Add salt, pepper and rd pepper flake and continue to sauté for a minute more, then add red wine.
  • Add crème fraiche and let simmer for 2 minutes.
  • Meanwhile, toast and butter bread.
  • Spoon mushrooms and sauce over toasted bread. Top with parsley or chives.