Mushrooms on Toast

Few summer activities are as pleasant for a “gourmande” than a trip to the farmers market. The vibrant bounty is at its peak and the stalls overflow with produce so colorful you need to buy a batch for display and one for eating! When I caught sight of these flowerlike mushrooms I immediately bought an assortment, hesitating between unearthing my pens for a still life drawing or hurrying to eat them before their prime beauty started to fade…

Wild mushrooms need very little to shine and my favorite way to enjoy them is simply sautéed and served over crusty toasts, a classic that never fails to impress. Any kind of mushrooms will work here, even the humble buttons, though you can’t beat the visual appeal of my market finds sizzling in hot butter.  Maitakes (or “hen of the woods”), baby shiitakes, and oysters mushrooms in bright yellow and dusty rose make for a happy and pretty party in a pan.  

Thick slices of char-grilled sourdough bread are rubbed with garlic and drizzled with olive oil while the mushrooms get the star treatment with a luxurious pour of Sherry.

There’s some earthy magic happening right there and it’s glorious to watch (and smell). After only a few minutes of simmering you’re left with a meaty, protein-rich and low-calorie topping, only elevated by the addition of thyme’s aromatic woodiness. 

Spoon a generous amount over your toasts and you have yourself one of the most deceptively simple yet delectably rich dinners on your table in minutes.

I adore everything about it: the meatiness of the mushrooms, the zing from the Sherry, the crunchy toast that slowly turns soggy from all the juices, the fresh lemony flavor from the thyme…simply divine!

You’ll love this so much you’ll come up with original ways to have this for every meal. Hint – add a poached egg on top…you’re welcome!

 

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