Mushrooms on Toast

Time: 20 minutes

Beloved by British and other Anglophone cooks, 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.

Ingredients

Yield: 2 servings

  • 2 tablespoons unsalted butter, more as needed

  • 1 pound thinly sliced oyster mushrooms

  • 1 teaspoon chopped thyme

  • 2 small garlic cloves, minced

  • Salt and pepper

  • Splash of sherry or Marsala (optional)

  • ¼ cup crème fraîche

  • 2 thick slices country bread, for toasting

  • 2 tablespoons chopped parsley

Preparation

  1. Step 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. Step 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 sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.

  3. Step 3

    Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.

  4. Step 4

    Spoon mushrooms and juices over toasted bread. Top with chopped parsley.