Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound cremini mushrooms, sliced (450g)
  • 4 cloves garlic, minced (about 2 teaspoons)
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • ¼ cup heavy cream (60 ml)
  • 2 tablespoons dry white wine (optional) (30 ml)
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 4 slices of sourdough bread, toasted
  • 1 tablespoon butter (15g), softened

Instructions:

  1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  2. Add the sliced mushrooms and thyme to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender and have released their liquid, about 8-10 minutes.
  3. If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 1 minute.
  4. Stir in the heavy cream and fresh parsley. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly. Taste and adjust seasoning as needed.
  5. While the mushrooms are cooking, toast the sourdough bread to your desired level of crispness. Optionally, spread with softened butter.
  6. Spoon the creamy garlic mushrooms generously over the toasted bread. Serve immediately.