Some nights I’m hard to please. I want something decadent, flavorful and easy to prepare on a weeknight. I’m tired from working and want a great dinner, but I want to wear sweat pants so going out is not an option. Walk in the door, pet the cats, turn on my Pink Martini Pandora mix and make some mushroom toast.
This can be made in one pan, unless you want to fry your toast instead of the toaster which I always recommend, nothing beats it. You can use any mushrooms you want, I went with meaty portobellos. Chanterelle, morels, oyster are all options. The mushrooms are the star here so do try to pick some high quality ones if available. This makes a filling dinner, you won’t miss the meat, I added a simple arugula salad with lemon vinaigrette to balance it out.
Time: about 30 minutes
Yield: 2 as dinner portions, 4 as appetizer
- 1 pound mushrooms (about 3-4 portobellos)
- 4 tablespoons butter
- 1/4 onion, chopped fine
- 4 cloves garlic, chopped fine
- 5 sprigs fresh thyme
- 3 tablespoons brandy or dry white wine
- 1/3 cup heavy cream
- 4 turns fresh ground black pepper
- salt to taste, about 1/4 teaspoon
- 1/4 cup grated Parmesan
- 4 slices thick crusty bread
- Clean mushrooms with a damp towel to remove dirt, trim off bottom of stems, chop into approximately 1/2 inch chunks.
- Place a large skillet or dutch oven over medium heat, melt butter, add onion and cook 3-4 minutes, then add garlic, thyme and mushrooms.
- Cook mushrooms until they have released all their liquid, about 8-10 minutes. Add brandy to pan and let reduce slightly.
- Slowly add cream and stir to combine, add salt and pepper. Taste and adjust as necessary. Remove any thyme sprigs, the leaves should have come off on their own
- Toast bread and place two slices on each plate.
- Remove from heat and add half of Parmesan cheese.
- Pour mushrooms evenly over toast slices and sprinkle remaining Parmesan over top.