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Sometimes the simplest of dishes are the most impressive. That’s what I was thinking as I watched my friend Jen toss two or three different kinds of mushrooms, a knob of salted butter, a generous glug of olive oil and some fresh chopped garlic into a flat-bottomed pan. The kitchen filled immediately with that promising aroma of fried garlic. Grabbing a few thick slices of toasted artisan bread, she spooned the sautéed mushroom mixture on top, capped it with a drizzle of truffle oil, a quick shave of some parmesan and voilà. Heaven.

Few meals (can we call it a meal?) are as easy and unfussy as mushroom toast. The epitome of rustic charm, mushroom toast tucks in nicely at breakfast, lunch or dinner with a kind thoughtful, farmhouse elegance. Bold, rich and easy to execute, the dish will likely change every time you make it. Did I add sage last time or thyme? Was it butter or oil? Should I try this with oyster mushrooms? Ooooh, let’s add cream! No matter what you might tweak, the result is the same: mushrooms, in all their unctuous, earthy glory, shine as the real star of the show.

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Mushroom Toast on Sourdough

Ingredients

  • 2 tbsp butter
  • 4 cups Portobello and Cremini mushrooms, chopped
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 1 tbsp Balsamic vinegar
  • salt and pepper
  • toasted sourdough bread
  • Grated Parmesan

Instructions

  • Toast a couple slices thick Artisan bread in either a cast iron pan or in the oven. Set aside.
  • Heat a skillet over medium to high heat and add butter.
  • Once the butter heats up, add the mushrooms and shallot. Stir until brown, 5-6 minutes.
  • Add the garlic and thyme and continue to sauté for 1-2 minutes. Then add the balsamic vinegar, season with salt and pepper and let simmer for 1 minute.
  • Spoon a generous portion of the mushroom mixture onto the bread slices and garnish with grated Parmesan cheese.

Notes

Variations: Slather the bread with ricotta or goat cheese before adding mushrooms. Or top the mixture with arugula tossed with olive oil and lemon juice. Or add walnuts or pistachios to the mushroom mixture as it’s cooking.