First of all, is there a better word than "garlicky?" I don't think there is--I love it so much.
Rob and I have been watching a few episodes of Chef's Table here and there and I really enjoyed learning about Dominique Crenn and her San Francisco restaurant Atelier Crenn. I also got excited about Petit Crenn, a less formal (and much less expensive) restaurant from the same chef--I'm hoping Rob and I might be able to get there for brunch one weekend soon. One of my favorite things to do is look at restaurant menus, and I was super inspired by her mushroom tartine.
We don't really keep bread in the house much, but when we do it's always sourdough and I really love it. I had some mushrooms as well and decided to sauté them as usual (tons of butter, plenty of garlic), but instead of serving them as a side with dinner, I spooned them onto buttered toast and had them for lunch.
10/10, would make again.
- 10 ounces of sliced mushrooms--whatever you like, I use baby bellas
- 2-3 tablespoons of butter
- 1-2 cloves of garlic, minced
- Salt and pepper, to taste
- 2 slices of sourdough bread, toasted
- A sprinkle of crushed red pepper (optional)
- 2-3 tablespoons fresh chopped scallions
- In a large skillet, melt about half of the butter over medium-high heat.
- Add the mushrooms and stir well to get every side covered in butter. Sauté for 4-5 minutes, or until browned.
- Add the minced garlic and continue to cook, stirring occasionally. Season with salt and pepper. Cook another 4-5 minutes, until mushrooms are cooked and completely browned (I like them a little crispy). Stir in a little more butter, reserving some for the toast. Remove from heat.
- Toast your bread and allow to cool slightly. Spread remaining butter onto the bread and top with mushrooms. Garnish with scallions and a sprinkle of crushed red pepper, if desired.
I'm a pretty big fan of butter, especially for this recipe, but if you're vegan or dairy-free you could totally use olive oil instead and it would still be delicious.
Move over, avocado toast.