As I mentioned, typically mushrooms on toast is just sautéed mushrooms with maybe a few slices of onions thrown in. The mushrooms are often cooked slowly so they release their juices. Some parsley is thrown in towards the end and the whole thing is spooned over toast, which absorbs the delicious mushroom juices.
I also break with tradition by serving mushrooms on toast for breakfast, lunch or dinner. It's especially good with a few slices of tomato on the side and a glass of rich red wine for a light supper.
Mushrooms on Toast
8 ounces button mushrooms
1 small shallot, minced (about 1 tablespoon)
1 small clove of garlic, minced (about 1 teaspoon)
2 teaspoons fresh thyme leaves, divided
2 tablespoons grapeseed or other neutral oil
Salt and freshly ground black pepper
Splash of white wine (optional)
2 tablespoons crème fraîche, to serve
2 pieces of toast made from a hearty bread, to serve
Wash the mushrooms quickly in water, drain and pat very dry with a tea towel. Leave the small mushrooms whole and slice larger mushrooms into thick chunks and slices.
Prep the shallot, garlic and thyme. Have the wine and crème fraîche handy. Toast the bread.
Heat the oil in a large shallow frying pan on high heat until it shimmers. Add all the mushrooms and give the pan a quick shake to distribute the mushrooms in an even layer. Let them sit without stirring to take on some color, about 1 minute or so. Watch carefully and lower heat if they begin to burn but keep it as high as possible.
Shake the pan again or toss mushrooms to evenly color. Sprinkle on a pinch of salt and a few turn of the pepper mill. At this point, add the shallot, stir briefly and cook for 30 seconds. Add the optional wine, the garlic and half the thyme and remove from the heat. The pan should be hot enough to keep cooking everything (the wine will probably evaporate on contact.)
Stir in the crème fraîche and spoon over the toast, garnishing with the remaining thyme. Serve with a few slices of fresh tomatoes, if possible, for color and acidity. Tuck in!
(Images: Dana Velden)