Mushroom Toasts

bread toast garlic mushroom shallot white wine creme fraiche thyme lemon zest watercress lemon juice chive

Andy Baraghani

4 servings

Source

Ingredients

6 tablespoons olive oil, divided, plus more for drizzling

4 ¾-inch-thick slices country-style bread

1 garlic clove

Kosher salt

2 tablespoons unsalted butter

12 ounces mixed mushrooms, such as morels, chanterelles, crimini, and/or maitake, coarsely chopped

1 medium shallot, finely chopped

1 tablespoon dry white wine

1 cup crème fraîche or sour cream

1 teaspoon chopped thyme

½ teaspoon finely grated lemon zest

Freshly ground black pepper

1 cup (loosely packed) trimmed watercress, torn

2 teaspoons fresh lemon juice

1 tablespoon finely chopped chives

Method

Heat 3 Tbsp. oil in a medium skillet over medium-high. Working in batches, fry bread until golden, about 2 minutes per side. Transfer bread to a plate; wipe out skillet. Rub garlic clove onto bread, then season with salt. Using a paring knife, poke holes all over bread (so it can soak up all the sauce).

Heat butter and 3 Tbsp. oil in same skillet over medium-high. Add mushrooms and shallot and cook, stirring occasionally, until most of the mushrooms are golden brown and slightly crisp, 6–8 minutes. Add wine and cook until evaporated, about 30 seconds. Add crème fraîche and cook, stirring occasionally, until sauce is slightly thickened but still loose and velvety, 3–5 minutes. Stir in thyme and lemon zest, then remove from heat; season with salt and pepper.

Toss watercress, lemon juice, and a pinch of salt in a small bowl. Drizzle with oil.

Divide mushroom mixture among toasts. Top with chives and watercress salad.