Mushroom Toasts

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi)
• 1 tablespoon butter
• 2 tablespoons olive oil (or more as needed)
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1/4 cup finely chopped shallots or 1/4 cup red onions or 1/4 cup onion
• 2 teaspoons fresh thyme, chopped or 1/4 teaspoon dried thyme leaves
• 1/2 cup creme fraiche (i used creme fraiche) or 1/2 cup sour cream (i used creme fraiche)
• 1 tablespoon italian parsley, chopped
• 12 -18 slices baguette, cut 1/2 inch on diagonal
• 1 1/2 tablespoons olive oil
• 1/4 cup parmigiano-reggiano cheese, grated

Recipe

• 1 wipe any dirt from the mushrooms with a damp cloth or paper towel.
• 2 cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.
• 3 heat butter and 1 tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.
• 4 add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. if the mushrooms become too dry add a drizzle of oil.
• 5 transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.
• 6 wipe out the pan and set over medium heat with 1 tbsp olive oil.
• 7 add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.
• 8 return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.
• 9 remove from the heat and stir in parsley and more salt and black pepper to taste.
• 10 note: if you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.
• 11 just before serving position oven rack 6 inches below the broiler element and heat broiler.
• 12 place baguette slices on a baking sheet and brush with olive oil; broil for a minute or two to toast.
• 13 spread warm mushroom mixture over toasts and sprinkle on the parmigiano-reggiano.
• 14 note: do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.