Market Mushroom Toast
Ingredients
- 1 carton wild mushrooms or variety of your choice (works best with wild or button)
- 1/4 cup heavy cream
- 2 tbsp butter
- A few sprigs of fresh thyme
- Two pieces of rustic bread
- 1 lime wedge
- Sea salt to finish
- Olive oil
Instructions
- Slice bread into 2 -1” pieces. Add 1 tbsp butter to a pan and a swig of olive oil. Heat over medium high and add bread slices, cooking both sides until golden brown, add more oil / butter if necessary. The bread soaks it up quite a bit.
- Brush off mushrooms with a paper towel or clean kitchen towel. Do not rinse the mushrooms, the water will cause them to go soggy when cooking. Break them apart if they are large. I like to have all different sizes and shapes. Head a small pan, dry. Put mushrooms in, do not add oil or butter, but toss dry until golden. Now you can add the butter and about a tsp of thyme leaves. When that is combined add the cream, continue cooking until reduces slightly. Salt and pepper the mixture.
- Arrange slices of bread on a plate and spoon mushrooms over them. Finish by squeezing just a little lime over the top, sea salt and a drizzle of olive oil. Serve warm.
