Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound mixed mushrooms (such as cremini, shiitake, or oyster), sliced (450g)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (such as Sauvignon Blanc) (60 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon unsalted butter (14g)
  • Salt and freshly ground black pepper, to taste
  • 4 slices of good quality bread (sourdough, ciabatta, or similar)
  • 1 tablespoon unsalted butter, softened (14g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened and browned.
  2. Add minced garlic and cook for 1 minute until fragrant. Pour in white wine and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
  3. Stir in heavy cream, parsley, and thyme. Bring to a gentle simmer and cook until the sauce has thickened slightly (about 3-5 minutes). Stir in butter until melted and fully incorporated. Season with salt and pepper to taste.
  4. While the mushrooms are simmering, toast the bread slices until golden brown. Spread the softened butter on the warm toast.
  5. Spoon the creamy mushrooms generously over the buttered toast. Serve immediately.