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Title: Mushrooms on Toast
Categories: Breads, Wine, Dairy, Mushrooms, Herbs
Yield: 2 Servings

2 tb Unsalted butter; more as
- needed
1 lb Thin sliced portobello or
- cremini mushrooms
1 ts Chopped thyme
2 cl Garlic (small); minced
Salt & pepper
Splash of sherry or Marsala
1/4 c Creme fraiche
2 sl (thick) country bread; for
- toasting
2 tb Chopped parsley

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.

By David Tanis

YIELD: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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