Mushroom Toast Recipe

Clean and slice mushrooms

Wipe mushrooms clean with a damp towel or lightly rinse and pat dry. Trim stems and slice larger mushrooms into 1/4-inch to 1/2-inch pieces so pieces are roughly uniform.

Heat a large skillet over medium-high heat. Add the butter and olive oil — the oil raises the smoke point so butter won’t burn. Swirl to coat the pan.

Add the mushrooms in a single layer (work in two batches if necessary so they can brown). Let them sit, undisturbed, for 2–3 minutes to develop color, then stir and continue cooking 4–5 minutes until golden and any released liquid has mostly evaporated.

Add the minced shallot and garlic to the pan and cook 1–2 minutes until fragrant, stirring so they don’t burn.

Stir in the thyme and season with about 3/4 of the salt and half the pepper. If using, pour in the white wine or vermouth and scrape up any browned bits; cook until the liquid is nearly evaporated, about 1–2 minutes.

Off the heat, stir in 1 tablespoon crème fraîche and the lemon juice to add creaminess and brightness. Taste and adjust salt and pepper as needed. Stir in the chopped parsley and remove from the pan.

Preheat a grill pan or heavy skillet over medium-high heat, or set your broiler to high for broiling method.

Brush both sides of the bread slices lightly with olive oil or spread with softened butter.

Toast the bread 1–2 minutes per side in the hot pan until golden and crisp, or place under the broiler 1–2 minutes per side, watching closely to avoid burning. The bread should be crisp but still slightly tender inside.

If using, spread about 1/2 tablespoon crème fraîche on each warm toast as a base; this adds tang and prevents mushrooms from making the bread soggy.

Pile the warm mushroom mixture generously onto each slice of toast, dividing evenly.

Finish with a light drizzle of olive oil if desired, a pinch of remaining salt and pepper, and a sprinkle of red pepper flakes for heat if using. Garnish with additional chopped parsley or a few thyme leaves.

Serve immediately while the toast is still warm and crisp.