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MUSHROOMS ON TOAST Recipe

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This recipe for MUSHROOMS ON TOAST, by , is from Life is What You Bake It!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces button mushrooms
1 sm shallot, minced (1 TB)
1 sm clove garlic, minced (1 tsp)
2 tsp fresh thyme leaves, divided
2 tablespoons canola oil
Salt and fresh ground black pepper
splash of white wine (Optional)
2 tablespoons creme fraiche, to serve
2 pieces of toast made from a hearty bread

Directions:
Directions:
Wash mushrooms, drain and pat very dry with a tea towel. Leave small ones whole and slice larger mushrooms into thick chunks/slices.

Prep the shallot, garlic and thyme. Have the wine and creme fraiche handy. Toast the bread.

Heat the oil in large shallow pan on high heat until it shimmers. Add all of the mushrooms and give pan a quick shake to distribute in even layer. Let them sit without stirring to take on some color, about 1 minute. Watch and lower heat if they begin to burn, but keep it as high as possible.

Sprinkle w/pinch of salt and a few turns of a pepper mill. At this point, add the shallot, stir briefly and cook for 30 seconds. Add the optional wine, the garlic and half the thyme and remove from heat. The pan should be hot enough to keep cooking, the wine will probably evaporate on contact.

Stir in creme fraiche and spoon over the toast, garnish with remaining thyme. Good served with sliced fresh tomatoes.

Number Of Servings:
Number Of Servings:
1 or 2
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Serves one as a meal or two as a side dish.

 

 

 

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