Mushrooms on Toast

Mushrooms on toast is a hearty savory dish that can be made quickly for breakfast, lunch, as a side dish or a late-night snack. Portabellos sautéed in butter, fresh thyme, garlic, and crème fraiche and served over toasted whole grain bread is a little slice of heaven. Additionally, mushrooms are known to boost immunity, feed beneficial gut bacteria, and may offer cognitive benefits. Portabello mushrooms are nutrition rich, containing B vitamins, phosphorus, selenium, copper, and potassium. They also contain polyphenols and carotenoids that may have anti-inflammatory, antioxidant, and anti-cancer properties.  

Makes: 2 servings
Time to Cook: 20 minutes

Ingredients

·  2 tablespoons unsalted butter, more as needed

· 1 pound thinly sliced portobello or cremini mushrooms

· 1 teaspoon chopped thyme

· 2 small garlic cloves, minced

· Salt and pepper

· Splash of sherry or Marsala (optional)

· ¼ cup crème fraîche

· 2 thick slices country bread, for toasting

· 2 tablespoons chopped parsley

Cooking Instructions

1. 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.

2. 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.

3. Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.

4. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

Nutrition per serving
291 calories; 10 grams protein; 18 grams fat; 11 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 6 grams sugar; 710 milligrams sodium

Recipe from David Tanis, NY Times Cooking

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