Mushrooms on Toast
Ingredients
- 4 slices high quality naturally leavened bread
- ½ pound mixed mushrooms cut into bit sized pieces (Preferably from Seacoast Mushrooms) a mix of oyster, shitake, and maitake would be good
- 2 sprigs thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter softened
- 1 tablespoon minced garlic
- 3 tablespoons chopped parsley
- 1 teaspoon sherry vinegar
- salt to taste
- cracked black pepper
Instructions
- Preheat oven to 400 degrees Preheat skillet (Cast iron is best) on medium heat on stove top Brush slices of bread with 1 tablespoon softened butter and put on oven rack to toast Put olive oil and butter in skillet, as soon as butter foams add thyme sprigs and mushrooms to pan and coat with fat, turn up heat to medium-high and leave mushrooms without disturbing until they start to brown. (If mushrooms release liquids, let reduce back into the mushrooms until fat comes out.) Try and get crisp brown edges and soft centers. Once you have achieved this add garlic, lightly toast, and finish with sherry vinegar, parsley, salt to taste, and freshly cracked pepper. Don't burn the toast! Cover each slice with the mushroom mix and serve. Enjoy!
Notes
Try these add-ons for even more flavor:
- Melted triple cream cheese
- Bacon
- Parmigiano Reggiano
- Sunny Farm egg
