A retro dish that’s back in vogue!
This classic dish is enjoying newfound popularity on many restaurant menus, and for good reason. It’s like upscale rustic food – brimming with flavour but also hearty and comforting. This simplified version doesn’t require a lot of special ingredients and takes just moments to prepare. I tend to slice up whatever mushrooms need to be eaten soon, but creminis are my favourite for this dish. For those who’ve joined Team Sourdough, this is a perfect topping for rustic bread. If you want to get really fancy, slide a poached egg on top just before serving.
- 2 tablespoons (30 mL) butter or olive oil
- 1/4 cup (60 mL) finely chopped onion
- 10 – 12 mushrooms, thinly sliced
- 1/4 teaspoon (1.25 mL) dried thyme, basil or oregano
- 1 garlic clove, minced
- Salt and pepper
- 1/4 cup (60 mL) sour cream, plain yogurt, crème fraiche, whipping cream or non-dairy alternative
- 2 slices rustic bread (sourdough is great), for toasting
- Lemon slices and chopped fresh herbs, to garnish (optional)
- Heat a wide skillet over medium heat and add 1 tablespoon of the butter or olive oil, swirling pan. As soon as butter has melted, add onions and cook, stirring often, until softened (3 – 4 minutes).
- Increase heat to medium high and add remaining butter or oil. As soon as it has melted, add sliced mushrooms. Cook, stirring often, until mushrooms are lightly browned, about 5 minutes.
- Reduce heat to medium and add thyme (or basil or oregano) and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more. Add sour cream (or alternative) and reduce heat to low. Let simmer while toast cooks.
- Spoon mushrooms and sauce over lightly buttered toast and garnish with chopped herbs if desired. Serve warm.
Serves 1 – 2.