INGREDIENTS

  • 2 tablespoons unsalted butter, more as needed

  • 1 pound thinly sliced oyster, chanterelle, morel or mixed mushrooms of your choice

  • 1 teaspoon chopped thyme

  • 2 small garlic cloves, minced

  • Salt and pepper

  • Splash of sherry or Marsala (optional)

  • ¼ cup crème fraîche

  • 2 thick slices country bread, for toasting

  • 2 tablespoons chopped parsley

PREPARATION:

  1. 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, 8 to 10 minutes.

  2. 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.

  3. Meanwhile, toast bread slices until golden. Lightly butter them or add some brie cheese and place on individual warm plates.

  4. Spoon mushrooms and juices over toasted bread. Top with chopped parsley and if desired a soft poached egg.