Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (14 g) unsalted butter
  • 1 shallot, finely chopped (about 1/4 cup, 40g)
  • 1 lb (450g) mixed mushrooms (such as cremini, shiitake, oyster), sliced
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) dry sherry (or dry white wine)
  • 1/2 tsp dried thyme
  • 1/4 cup (60ml) heavy cream
  • 2 tbsp (30ml) fresh parsley, chopped
  • Salt and black pepper to taste
  • 2 thick slices sourdough bread
  • 1 tbsp (14 g) unsalted butter, softened (or olive oil)
  • Optional: 1 clove garlic, halved (for rubbing on the toast)

Instructions:

  1. Heat olive oil and butter in a large skillet over medium heat. Add shallots and cook until softened.
  2. Add mushrooms and cook, stirring occasionally, until softened and browned.
  3. Stir in garlic and thyme, cook until fragrant. Deglaze the pan with sherry or wine, scraping up any browned bits from the bottom.
  4. Reduce heat to low, stir in heavy cream, and simmer until the sauce has thickened slightly. Season with salt and pepper to taste.
  5. Stir in fresh parsley.
  6. Toast sourdough slices to your desired level of doneness.
  7. While the toast is still warm, rub it with the cut side of a garlic clove (optional).
  8. Spread softened butter on the toasted bread.
  9. Spoon the creamy mushroom mixture generously over the toast. Serve immediately.