A Humble Dish Revisited
By Mrs. Kossenfloffer
I must have been a weird kid, because one of my favorite meals was mushrooms on toast. My mother would sauté mushrooms and onions, then serve them piled high on toast. Not exactly kid food. Lately, as I’m always on the lookout for simple vegetarian dinners, I had an ah-ha moment in the produce section. I had completely forgotten about my mom’s mushroom toast. Could I bring it back and make it just a bit splashier? It turns out that simply sautéing mushrooms and onions and spooning them over toast is still wonderful. This version, with a touch of white wine, a little cream, and a hint of fresh thyme, feels elevated while remaining pure comfort on a plate.
Ingredients
1 pound button or cremini mushrooms (feel free to experiment with other varieties)
2 yellow onions, chopped
1/4-inch dice
2 tablespoons butter 1 tablespoon olive oil Kosher salt and black pepper, to taste
2 teaspoons fresh thyme leaves, chopped
1/4 cup white wine
1/4 cup heavy cream (optional)
4-6 slices hearty bread, such as sourdough, toasted
Preparation
Clean the mushrooms well with a damp paper towel. Slice into thick slices, about 1/8 inch. In a large sauté pan, melt the butter with the olive oil. Add the onions and thyme. Sauté until the onions are translucent. Add the mushrooms and spread them evenly in the pan. Let them sit undisturbed until they begin to brown. Stir, then continue cooking until the mushrooms are cooked through and nicely browned all over. Add the wine and cook until it has mostly evaporated. Add the cream, if using, and stir to combine. Cook for a few minutes, until the sauce thickens slightly. Spoon the mushrooms over the toasted bread and serve with a simple green salad.