Mushrooms on toast. A little chopped garlic and thyme can be added near the end of cooking the mushrooms in a cast iron pan. A splash of Marsala is also an option, or a little cream. PICTURE: Karsten Moran/The New York Times
Mushrooms on Toast (Serves 2)


2 tablespoons unsalted butter, more as needed
450g thinly sliced portobello or cremini mushrooms
1 teaspoon chopped thyme
2 small garlic cloves, minced
Salt and pepper
Splash of sherry or Marsala (optional)
1/4 cup crème fraîche
2 thick slices country bread, for toasting
2 tablespoons chopped parsley


Heat a wide skillet over high heat and add butter, swirling pan. 
When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. 
Add crème fraîche and let mixture simmer 2 minutes.
Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

The New York Times