Wild Mushroom Toasts

1. 1

   Clean mushrooms. Remove tough stems. In skillet, melt 1 Tbsp. of the butter with 1 Tbsp. of

2. 2

   the oil over medium hight heat. Add the mushrooms and a generous pinch of salt and cook, stirring frequently, until any liquid has evaporated the the mushrooms are browned. Remove from heat and transfer mushrooms to cutting board. Let them cool slightly and chop them coarsely.

3. 3

   Return pan to medium heat and add the remaining 1 Tbsp. butter and oil. when butter melts, add the shallots, thyme and a pinch of salt. Cook, stirring until the shallots are tender and lightly golden, about 3 minutes. Return the mushrooms to the pan, stir in the creme fraiche (if you're making this ahead, add only half of the creme fraiche) and cook, stirring to coat the mushrooms. Stir in the parsley and season with several grinds of pepper. Season with more salt and pepper to taste. Remove from the heat and hold in a warm spot.

4. 4

   Shortly before serving, position an oven rack 6 inches from the broiler and heat on high. Arrange the bread slices on a baking sheet and brush them with olive oil. Broil until the bread is golden, 1 to 2 minutes. Flip and toast the other side, about 1 minute. Spread the warm mushroom mixture on the toasts (if it's been refrigerated, reheat it over low heat and add the rest of the creme fraiche). Sprinkle some of the parmigiano on top and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.