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Creamy French Mushrooms on Toast
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Ingredients
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Step by step
Method
4 steps
- 1
Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high. Add 1 lb mixed sliced mushrooms and cook 7–9 minutes without crowding, stirring now and then, until browned and their moisture has cooked off — you want sizzle, not steam.
- 2
Add 1 small finely chopped shallot and cook 2 minutes. Stir in 2 minced garlic cloves, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 teaspoon fresh thyme leaves for 30 seconds until fragrant.
- 3
Lower the heat and stir in ½ cup heavy cream and 1 teaspoon Dijon mustard. Simmer 3–4 minutes until the sauce lightly thickens and clings to the mushrooms.
- 4
Toast 4 thick slices sourdough until crisp. Spoon the creamy mushrooms over the toast, finish with 2 tablespoons chopped parsley, and eat right away. You want creamy browned mushrooms on crisp toast — not watery mushrooms or soggy bread under a thin sauce.