All I can say about Buttered Mushrooms on Toast is that they are truly one of my all-time favourite things to make for myself ever in the entire world. Yes, that’s all.
buttered mushrooms on toast:
2 cups of mushrooms, sliced thinly (cremini and shiitake mushrooms are my preference)
2 shallots, sliced into thin half-moons
1 tsp. olive oil
1 Tbsp. unsalted butter
2 cloves of garlic, minced
1/2 tsp. kosher salt
1/4 cup of white vermouth
About 4 sprigs worth of fresh thyme
2 slices of bread
Softened butter for toast
1. Melt the olive oil and unsalted butter together over medium heat in a skillet. Add the mushrooms, shallots, garlic and salt to the skillet and cook, stirring occasionally until the mushrooms and onions are soft and beginning to brown, at which point the vermouth should be stirred in. For the last few minutes of cooking turn the heat up to medium-high heat so that the mushrooms become slightly darker around the edges. Take off of the heat and stir in the fresh thyme.
2. Make the toast to your preferred degree of toastiness and generously apply softened butter before covering with mushrooms and any juices that accumulated in the skillet.
If you can have a one person dance party while you’re sauteing the mushrooms then even better.
!!! – Take Ecstasy with Me (Magnetic Fields cover)
3 Comments Add yours
This sounds fantastic and I can’t wait to make it!
At what point do you at the vermouth? I’ve never cooked with it and I don’t want to guess. Thanks!
Add the vermouth to the mushrooms after they have started to soften, I’ve found that overall, vermouth is a very forgiving ingredient to use!
Thanks for pointing out the omission, I have put this step into the actual recipe 🙂