Shroomy Recipe

Prepare mushrooms and aromatics

Clean mushrooms with a damp towel and trim stems. Slice mushrooms into 1/4-inch pieces. Finely dice onion and mince garlic. Strip thyme leaves from stems.

Heat skillet

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter and let butter foam but not brown.

Sauté onion

Add the diced onion to the hot pan and cook, stirring occasionally, until translucent and just starting to caramelize, about 5–7 minutes. Season lightly with 1/2 teaspoon salt to help release moisture.

Cook mushrooms

Add sliced mushrooms in a single layer as much as fits; they will release moisture. Cook undisturbed for 2–3 minutes to develop color, then stir. Continue cooking until most of the liquid has evaporated and mushrooms are golden brown, about 6–8 minutes total. If necessary, cook in two batches to avoid steaming.

Add garlic and thyme

Reduce heat to medium. Push mushrooms to the side, add remaining 1 tablespoon butter, add the minced garlic and thyme leaves and cook for 30–45 seconds until fragrant, stirring with the mushrooms so garlic doesn’t burn.

Deglaze and finish

Pour in the white wine (or vegetable broth) and soy sauce, scraping up browned bits from the pan with a wooden spoon. Cook until the liquid has mostly evaporated, about 1–2 minutes. Stir in heavy cream to coat the mushrooms and remove from heat. Taste and add remaining salt (total 3 tsp) and freshly ground black pepper to taste.

Optional cheese and herbs

If using, stir in grated Parmesan until melted and incorporated. Fold in chopped parsley, reserving a little for garnish.

Preheat oven to 400°F (200°C) or use a toaster/oven. Brush bread slices lightly with olive oil or melted butter on both sides and place on a baking sheet.

Toast bread in the oven until golden and crisp, about 6–8 minutes, flipping once halfway. Alternatively, grill or pan-toast until nicely browned.

Once toast is hot and crisp, divide the mushroom mixture evenly across the slices, piling high if desired. If you warmed the mushrooms back on low heat, drain any excess liquid first so the toast remains crisp.

Sprinkle each toast with the reserved parsley and additional grated cheese if using. Squeeze a little lemon over the top for brightness, if desired.

Serve immediately while toast is warm and mushrooms are juicy. Enjoy as an appetizer or light meal.