As someone who enjoys minimal time in the kitchen, the ingredients I turn to tend to be easy to prepare and versatile, like mushrooms. In an omelette, tossed in a salad or sautéed in pasta, mushrooms are always there for me when I need to feed the hunger pangs, and fast.

In this week’s recipes for Curious Passport, Jill of Haaps & Barley shows us how to make this earthy veggie with garlic and thyme over toast for a satisfying snack.


Mushrooms on toast

By Haaps & Barley


2 tablespoons olive oil

1/2 pound mixed wild mushrooms, sliced

1/4 cup dry white wine

2 cloves garlic, minced

2 sprigs thyme, leaves removed

2 tablespoons crème fraîche

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 slices bread, toasted

Freshly chopped parsley, to garnish

In a large skillet over medium-high heat, heat oil. Add mushrooms in an even layer. Cook on one side until mushrooms begin to smoke, 2-3 minutes; turn and cook mushrooms on other side another 2-3 minutes. Deglaze pan with white wine, stirring until most of the liquid has evaporated. Add garlic, thyme leaves, crème fraîche, salt, and pepper; cook until mushrooms are soft and evenly coated in sauce, 2-3 more minutes, stirring frequently.

Remove pan from heat. Stir in parsley. Pile mushrooms evenly over toast and serve immediately.


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For more from Haaps & Barley, check out Jill’s blog here.