Holiday Recipe

Recipe for sauteed mushrooms on toast

(Sally Pasley Vargas for The Boston Globe)

Serves 8

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
2cloves garlic, finely chopped
3tablespoons olive oil
pounds mixed mushrooms (button, cremini, shiitake, and chanterelle), sliced or quartered if large
4sprigs fresh thyme
Salt and pepper, to taste
1tablespoon soy sauce
1tablespoon butter
8slices 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