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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.