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Mushrooms on Toast
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- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons unsalted butter, more as needed
- 1pound thinly sliced portobello or cremini mushrooms
- 1teaspoon chopped thyme
- 2small garlic cloves, minced
- Salt and pepper
- Splash of sherry or Marsala (optional)
- ¼cup crème fraîche
- 2thick slices country bread, for toasting
- 2tablespoons chopped parsley
Preparation
- Step 1
Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
- Step 2
Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
- Step 3
Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
- Step 4
Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
Private Notes
Cooking Notes
I learned this trick from a mushroom grower: try dry-sauteeing the mushrooms first. Just the mushrooms themselves, nothing else, in a hot pan, turning frequently, until they are slightly brown and have soaked up all their juices. Then add the butter and proceed with the recipe. They taste more mushroom-y when started this way.
When I make this, I begin with some thinly sliced shallots, before adding shrooms, and no garlic later.
Also, when mushrooms are cooked and on the toast, I add a small amout of olive oil to the pan, and quickly toss some frisee or other bitter greens to warm and wilt just slightly. I serve the greens drizzled with a tiny amount of excellent balsamic vinegar, nestled next to the the open-faced sandwich.
Devine combination.
Good, hearty bread is essential. Instead of crème fraîche I spread chevre on the toast and put the mushroom mix on top. Besides a delicious combination of flavors and textures, the chevre helps hold the mushrooms in place. This is our winter bruschetta.
A fine quality soy sauce is a good alternative to the sherry. As others have observed, the combo of butter and soy in the right proportions is magical.
Judith, if you want to cook mushrooms in a pan without them going "watery dead grey", you need to cook them in a very hot pan, having added a splash of oil to the butter to prevent the butter from burning. The very high heat helps the mushrooms to shed their moisture quickly and enables the golden effect you're looking for. Hope this helps :)
Thank you for all of the "variations" on this recipe although I intend to follow the recipe the first time I make it. I love mushrooms cooked this way.
On another note, was it really necessary to correct the person who wrote "devine" instead of "divine"? A bit pedantic for this forum.
David Tanis never lets me down; I love David Tanis, and this recipe is so typical of his comfortingly familiar repertoire, relaxed yet refined. Wonderfully simple and luscious to make on an overcast spring weeknight, and hit the spot without being bloatingly filling and complicated. I used to make a version of this years ago and fill omelettes with it. Highly recommended, and don't skip the sherry.
I mix a bit of finely grated Gruyère into the hot mix just before topping the toast. I usually skip the crème frâiche unless I happen to have it on hand. A perfect little dinner.
This is identical to the way I do mushrooms on toast and it is so good! One note: Don't skip the booze, it really adds great dimension. Besides sherry or marsala, I've had good results with port and vermouth.
And (as given in the recipe) don't salt the mushrooms before they brown, or you draw out too much water and end up steaming them.
If your mushrooms are grey and liquidy, you haven't been patient enough. Simply leave them a while longer, and yes a medium hot pan helps, and the buttery liquid reduces and the mushrooms brown perfectly just as in the photos. I usually sprinkle Worchestershire over mine too. This is a standard "side" for a good steak.
An old standby around here; definitely great to include shallots, if you have them, & some greens or mild onions. I make a big batch (when we get chanterelles!) & keep in fridge. Spoon onto a thick piece of bread in the morning, lay a slice of provolone on top, & broil in toaster oven for a quick & delicious 'breakfast pizza' (credit: th' grandkids)!
1. Not really a danger given how much liquid the mushrooms expel. 2. Cooking the mushrooms without butter -- in a "dry" pan, though the pan won't be dry for long with the liquid given off by the mushrooms -- and then stirring in as much or as little butter as you'd like after the pan has dried out and they've begun to color is my preferred method for flavor as well as for customizability.
I just made this for the second time and did the dry sauté as suggested by Caroliboli. Both were delicious but the dry sauté was far better, they do indeed taste more mushroomy!
Use cast iron. Pour Yorkshire Pudding batter on the cooked mushrooms, awesome!
Absolutely delicious! I made it twice in the last 3 days because me family loved it so much. I served it on slices of toasted French Baguette, although it would be amazing on top of a steak or as a side with any meat. And it's so easy!
Simple and full of flavor. I added yellow onions and doubled the garlic. I also substituted crème fraîche with sour cream.
When I was young,we often had mushrooms on toast for dinner. My friends thought it was weird, but no, it was delicious! Asparagus on toast was another yummy dinner.
I made these last night and they were delicious. I didn't use sherry and I'd like to add it next time - is it sherry the wine, or cooking sherry? Or sherry vinegar?
As it also suggests marsala, which is a fortified wine, I would go with just wine.
I've made this dish many times to serve as an appetizer - just slice into 1-1/2 to 2-inch squares. Always a hit. +1 on the recommendation to dry saute the mushrooms. +1 on the recommendation to use some sauted shallots rather than the garlic. I like to add a little Worcestershire sauce to the shrooms, and a little parmesan on top when I serve them.
Skip the parsley and add fresh tarragon. It’s worlds better.
No time for thyme. But if it has a shroom in there, I can adjust. I remember as a child my mother dividing the mushrooms equally between us all, our love was so great. My sister is gone, my brother estranged, but shrooms always take me back to a warm kitchen with mom cooking, and we wait for whatever came out with joy. Except liver. That was all for me.
Mushrooms on toast are a classic Aussie hangover breakfast. And it works!
Delicious! I didn't have creme fraiche or sherry but added a splash of soy sauce and it was fine. Next time I'll make it exactly as written but can't imagine it being any better. And the button mushrooms are so cheap!!
As Sharon below, I start with shallots. I use white wine in place of the sherry and serve in a bowl with sliced toasted baguettes as an appetizer. Fantastic for a party!
Now I am picturing a little olive spread, just a touch, to complement. Muffeletta no, maybe topenade.
My Mother made a kosher version of this in the 50's as an appetizer for Shabbat dinner. Although I don't have her recipe, I remember her "greens" were peas, and onions were involved. The mushrooms were from the supermarket, the base was toasted Wonder Bread. I guess that all was sauteed in schmaltz (chicken fat) and no wine was involved. But it looked great and tasted wonderful!
This is my favorite way to eat morels. I just made it intuitively before I saw this recipe. Now, I'm to try it with other mushrooms. Having it for breakfast with a couple of poached eggs is wonderful.
I make this frequently, using sour cream or heavy cream since I never have creme fraiche on hand. For a slightly different flavor, a couple of splashes of Worcestershire sauce can replace the wine very successfully - to me, much better than soy sauce.
Does NYT Cooking have a vegan, oil-free version of this? It would be much appreciated!
I quit buying mushrooms because cleaning is so tedious. Any suggestions?
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