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.
Ingredients
- 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
Instructions
- 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.