Ingredients:

  • 450g cremini mushrooms, sliced 1/4 inch thick
  • 42g unsalted butter
  • 15ml olive oil
  • 20g garlic, minced
  • 30ml vegetable broth with a splash of lemon juice
  • 120ml heavy cream
  • 2g fresh thyme leaves
  • 15g fresh parsley, chopped
  • 3g kosher salt
  • 1g cracked black pepper
  • 200g sourdough bread, 4 thick slices
  • 28g unsalted butter, softened

Instructions:

  1. Wipe the mushrooms clean with a damp paper towel and slice them uniformly into 1/4 inch thick pieces.
  2. Heat the olive oil and 1 tbsp (14g) of butter in a 12-inch skillet over medium-high heat.
  3. Add the sliced mushrooms in a single layer and leave them undisturbed for 3-4 minutes to develop a deep golden brown crust.
  4. Reduce the heat to medium. Add the remaining 2 tbsp (28g) of butter for the topping and the minced garlic; sauté for 60–90 seconds until fragrant and translucent.
  5. Deglaze the pan with the vegetable broth and lemon juice, scraping up the browned bits from the bottom.
  6. Stir in the heavy cream, fresh thyme, salt, and black pepper. Simmer gently for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  7. While the sauce simmers, toast the sourdough slices until the edges are golden and the center is firm.
  8. Generously spread the 28g of softened butter onto the hot toast to create a moisture barrier.
  9. Spoon the creamy mushroom mixture over the buttered toast and garnish with chopped parsley.