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!
- 2 tablespoons olive oil
- 75g (3oz) butter
- 450g (1lb) mushrooms (wild or fresh shiitakes, portobellos or cremini), sliced or roughly chopped
- 1 garlic clove, crushed
- Salt and freshly ground black pepper
- Juice of 1/2 lemon
- 125ml (4fl oz) PX or cream sherry
- 1 tablespoon fresh thyme leaves
- To serve
- 4 thick slices sourdough bread, griddled or toasted
- 50ml (2fl oz) extra-virgin olive oil
- 1 garlic clove, halved
- Heat the oil and butter in a frying pan until the butter begins to foam.
- Add the mushrooms to the pan. Let them sit for a couple of minutes, then begin to move them around. Add the garlic and season well.
- Once the mushrooms are soft, after about 5 minutes, add the lemon juice and cook for 1 minute.
- Next add the sherry, crank up the heat and cook for 3 minutes to reduce the liquid a little. Just before serving, stir in the thyme.
- Serve on top of char-grilled or toasted sourdough bread, which has been drizzled with oil and rubbed with garlic.
This is beautiful! Also looks pretty darn delicious too, Glad I found your site!
Thanks, Dan! I can confirm it tastes as delicious as it looks…