Earthy wild mushrooms take on a wonderful richness with a quick sauté in butter and cream. Beyond topping toast, they also could be tossed with pasta for a quick weeknight dinner. You can find wild mushrooms at most grocery stores, but the best ones will come from the dedicated mushroom guys or gals at your local farmers' market. Ask them what varieties they're particularly excited about.
Wild Mushroom Toast with Cream and Thyme
Makes four servings
8 slices baguette (about 1/4 inch thick)
3 tablespoons unsalted butter
2 shallots, finely chopped
3 cups finely chopped mixed wild mushrooms
1/2 cup half-and-half
1 tablespoon finely chopped thyme leaves
Flaky sea salt and freshly ground black pepper
1 tablespoon finely chopped chives
- In a toaster, oven or skillet, toast the baguette slices until crisp.
- Meanwhile, in a skillet, melt the butter over medium-high heat. Add the shallots and cook until soft, about 2 minutes.
- Add the mushrooms and cook, stirring frequently, until the mushrooms are soft, about 3 minutes. Add the half-and-half and the thyme and bring to a simmer.
- Cook until the liquid has reduced by half, about 3 minutes.
- Season with salt and pepper to taste. Spoon the mushroom mixture over the toasts and garnish with the chives. Transfer to a serving plate or board and serve immediately.
