Wild Mushroom Toast with Cream and Thyme


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Wild Mushroom Toast with Cream and Thyme

Earthy wild mushrooms take on a wonderful richness after a quick sauté in butter and cream. No exaggeration -- once you taste this toast from our new book Host, you might feel the urge to whip up a batch of two of the topping for a quick weeknight pasta dinner. You can find wild mushrooms at most grocery stores, but the best ones will come from the dedicated mushroom guys (or gals) at your local farmers' market. Ask them what they're particularly excited about. 

Wild Mushroom Toast with Cream and Thyme
makes four servings

  • 8 slices baguette (about 1/4 inch thick)
  • 3 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 3 cups finely chopped mixed wild mushrooms
  • 1/2 cup half-and-half
  • 1 tablespoon finely chopped thyme leaves
  • Flaky sea salt and freshly ground black pepper
  • 1 tablespoon finely chopped chives
  1. In a toaster, oven or skillet, toast the baguette slices until crisp.
  2. Meanwhile, in a skillet, melt the butter over medium-high heat. Add the shallots and cook until soft, about 2 minutes.
  3. Add the mushrooms and cook, stirring frequently, until the mushrooms are soft, about 3 minutes. Add the half-and-half and the thyme and bring to a simmer.
  4. Cook until the liquid has reduced by half, about 3 minutes. 
  5. Season with salt and pepper to taste. Spoon the mushroom mixture over the toasts and garnish with the chives. Transfer to a serving plate or board and serve immediately.