Garlicky Mushrooms on Toast
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.