EyeSwoon

Mushroom Toast

Karen Mordechai

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  • Ingredients

      • 2 thick slices sourdough bread
      • 3 tablespoons olive oil, plus more for drizzling
      • 2 garlic cloves, halved
      • 1 tablespoon salted butter
      • 2 bunches beech mushrooms, separated
      • 2 or 3 sprigs thyme, leaves removed and chopped
      • 1/2 cup (120 ml) Sancerre wine
      • 1 cup (240 ml) heavy cream
      • 2 tablespoons crème fraîche, good-quality store-bought or homemade
      • Sea salt and freshly ground black pepper 
      • Lemon zest 
      • 1 teaspoon truffle oil
      • Cyprus flake salt
  • The Prep

      1. Heat a grill to high or a grill pan over high heat. Brush the bread with 2 tablespoons of the olive oil and grill for 2 to 3 minutes on each side. (Alternatively, toast the bread in a preheated 400°F/205°C oven for 5 minutes, until crisp.) Rub the toast with 1/2 of a garlic clove for flavor. 
      2. In a medium skillet, heat the butter and remaining 1 tablespoon olive oil. Add the remaining garlic, the mushrooms, and most of the thyme and sauté for about 5 minutes. Add the cream and cook, stirring frequently, for 2 to 3 minutes more. Remove from the heat. Stir in the crème fraîche right before serving and season with salt and pepper.
      3. Top each piece of toast with some of the mushrooms and a bit of sauce. Garnish with lemon zest, the truffle oil, the remaining thyme, and flaky salt.