mushroom toasts

“Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.” Philippians 4:6-7

Repeat... times 5. 

so pretty...

Mushroom Toasts

Serves 4

12 slices crusty bread, toasted

1 garlic clove, minced

8 ounces (227 grams) mushrooms, sliced (cremini and shitake, or whatever combination you like)

2 large shallots, minced

1 tablespoon butter

1 tablespoon olive oil

splash white wine

fresh thyme or oregano leaves (about a teaspoon)

sea salt

freshly ground pepper

dash lemon juice (makes such a difference!)

grated Parmesan cheese (optional)

1) Melt butter and olive oil in a heavy pan (preferably cast iron) over medium heat. Add shallots and soften for about two minutes. Add the garlic and cook for a minute longer, stirring; do not allow garlic to burn. Add mushrooms and increase heat to medium high. Making sure not to crowd the pan, fry mushrooms until they are golden brown and no liquid remains in the pan. Add a splash of white wine and cook off until evaporated.

2) Take mushrooms off heat and squeeze in the lemon juice. Season with salt and pepper to taste and then stir in thyme or oregano. Serve immediately on 4 small individual plates, topping baguettes slices with mounds of the mushroom mixture, followed by a sprinkling of fresh Parmesan.