Description
A quick, luxurious appetizer, lunch or dinner.
Ingredients
- 5–6 tablespoons olive oil
- 1 pound mushrooms, cut in half or thirds if large (a variety is best)
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/4–1/2 cup half and half
- 2 teaspoons fresh thyme leaves or 1/4 teaspoon dried
- 1 tablespoons fresh parsley, finely chopped
Instructions
Cut bread into 1 inch slices then brush generously with olive oil, set aside.
Wash mushrooms.
Heat a large skillet with 2 tablespoons of the olive oil, when hot, add mushrooms but do not crowd them. Do this in two batches adding an additional tablespoon or two of olive oil. When all mushrooms are cooked, place them all in the pan and add the garlic, stir and cook for 1 minute.
Next, add the wine and cook for 2-3 minutes until much of the liquid has been absorbed, then add the half and half. Stir and cook until the sauce thickens slightly.
While the mushrooms are cooking, heat up a grill pan or a large skillet, when nice and hot, place bread into pan and press down with the lid of a smaller pan so the bread browns evenly. Cook 3-4 minutes then toast the other side.
Place bread on a platter, cover each piece with the mushroom mixture and serve.
Notes
Washing mushrooms: I like to place mushrooms in a colander and lightly run some water over them then rub off any dirt with a paper towel. You do not want to soak mushrooms in water because they will not absorb the flavors properly if they become too wet.
Sauteeing mushrooms: If there are too many mushrooms, they will not brown properly. Add half of them, flat side down then do not touch for 3-4 minutes. Next, flip them over to brown on other side for another 3-4 minutes. Repeat with the remainder of the mushrooms.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: appetizer
- Method: stovetop
- Cuisine: healthy
Keywords: mushrooms, mushroom toast, creamy mushrooms, ciabatta
