Recipe for sauteed mushrooms on toast
To fully appreciate an ingredient, sometimes you have to present it in a simple way. This quick saute of fresh mushrooms is ideal to nibble with drinks. Choose several varieties of funghi to make your saute distinctive. For a pretty presentation, slice some of the mushrooms, quarter others, leave the tiniest ones whole.
|Handful fresh parsley leaves|
|2||cloves garlic, finely chopped|
|3||tablespoons olive oil|
|1½||pounds mixed mushrooms (button, cremini, shiitake, and chanterelle), sliced or quartered if large|
|4||sprigs fresh thyme|
|Salt and pepper, to taste|
|1||tablespoon soy sauce|
|8||slices country bread, toasted and halved or quartered|
1. Chop the parsley and garlic together.
2. In a large skillet over high heat, heat the olive oil. Add the mushrooms, thyme, salt, and pepper, and cook, turning often, for 8 minutes, or until golden. The mushrooms will release their liquid, become dry, and then start to brown.
3. Stir in the soy sauce, butter, and the garlic-parsley mixture. Cook, stirring, for 1 minute more. Taste for seasoning and add more salt and pepper, if you like. Spoon onto toasts.
Sally Pasley Vargas