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.
Enjoy!
By Haaps & Barley
MUSHROOMS ON TOAST
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.
the curious passport 