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Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It’s cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.
Ingredients
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2tablespoons unsalted butter, more as needed 1pound thinly sliced portobello or cremini mushrooms 1teaspoon chopped thyme 2small garlic cloves, minced Salt and pepper Splash of sherry or Marsala (optional) 1/4cup crème fraîche 2thick slices country bread, for toasting 2tablespoons chopped parsley
Directions
Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes. Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes. Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
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