Mushroom Toasts

Ingredients

• 1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi)
• 1 tablespoon butter
• 2 tablespoons olive oil (or more as needed)
• kosher salt, to taste
• fresh ground black pepper, to taste
• 1/4 cup finely chopped shallot or red onion or white onion
• 2 teaspoons fresh thyme, chopped or 1/4 teaspoon dried thyme leaves
• 1/2 cup creme fraiche or sour cream (I used Creme Fraiche)
• 1 tablespoon Italian parsley, chopped
• 12-18 slices baguette, cut 1/2 inch on diagonal
• 1 1/2 tablespoons olive oil
• 1/4 cup parmigiano-reggiano cheese, grated

Directions

1. 1

   Wipe any dirt from the mushrooms with a damp cloth or paper towel.

2. 2

   Cut off any tough stems; half smaller mushrooms and quarter larger ones to make approximate even sizes.

3. 3

   Heat butter and 1 Tbsp of the oil in a 10-12 inch deep saute pan over medium-high heat.

4. 4

   Add the mushrooms and a pinch of salt and cook, stirring often, for 8-10 minutes, until any liquid has evaporated. If the mushrooms become too dry add a drizzle of oil.

5. 5

   Transfer mushrooms to a cutting board, let cool a few minutes, and chop coarsely.

6. 6

   Wipe out the pan and set over medium heat with 1 Tbsp olive oil.

7. 7

   Add shallots, thyme and a pinch of salt and stir for a minute or two until shallots are tender and slightly golden.

8. 8

   Return the mushrooms to the pan and stir in the creme fraiche to heat through without bringing to a simmer.

9. 9

   Remove from the heat and stir in parsley and more salt and black pepper to taste.

10. 10

    Note: If you are making the mushrooms in advance stir in only 1/4 cup of the creme fraiche now and add the other 1/4 cup when reheating later.

11. 11

    Just before serving position oven rack 6 inches below the broiler element and heat broiler.

12. 12

    Place baguette slices on a baking sheet and brush with olive oil; Broil for a minute or two to toast.

13. 13

    Spread warm mushroom mixture over toasts and sprinkle on the Parmigiano-Reggiano.

14. 14

    Note: Do not at any time overheat the mushroom mixture once the creme fraiche has been added or the cream will break.