classic, savory, simple mushroom toast with crème fraiche & lots of herbs
yield: 6 large toasts (or cut into 12 appetizer servings)
olive oil, as needed
1 lb cremini mushrooms, halved (or quartered if large)
4 oz shiitake mushrooms, trimmed
kosher salt, as needed
freshly cracked black pepper, as needed
2 large shallots, thinly sliced
4 garlic cloves, minced
4 sprigs fresh thyme, plus leaves for garnish
¼ cup white wine
1 tbsp chopped parsley, plus leaves for garnish
6 slices Italian or country bread (about ½” thick)
4 tbsp butter, softened
1 small container crème fraiche
Preheat the oven to 400°F.
Heat a large sauté pan over medium-high heat. Add enough olive oil to generously coat the bottom of the pan. Add half of the cremini mushrooms. Stir well and let sauté for a few minutes until golden. Lower the heat the medium if needed. Once browned, season with salt and black pepper. Transfer the mushrooms to a plate.
Repeat with the remaining cremini mushrooms and then the shiitake mushrooms, adding more olive oil as needed. All the mushrooms should now be combined on the plate.
To the sauté pan, add a little more olive oil and the shallots. Let cook over medium heat until tender and caramelized. Stir in the garlic and thyme sprigs. Cook for another minute.
Stir the mushrooms back in. Deglaze the pan with the white wine. Let cook until the wine is fully evaporated. Season with salt and pepper to taste. Keep the mushrooms warm until serving. Stir in the parsley at the very end.
Meanwhile, place the slices of bread onto a sheet pan. Spread the softened butter over each slice. Toast in the oven for 6 minutes. Let cool for a few minutes.
To assemble, spread the crème fraiche onto each slice of toasted bread. Top with the mushroom mixture. Garnish with fresh thyme and parsley leaves. Serve warm.