Mushrooms on Toast


  • 2 tablespoons unsalted butter, more as needed
  • 1 pound thinly sliced portobello or cremini 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


  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. 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. Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
  4. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.