July 2019's Recipe of the Month: David Tanis' Mushrooms on Toast

Hats off to David Tanis for embracing simplicity and creating a straight-forward recipe for mushrooms which allows the true flavor of the fungi to take center stage. 

Mr. Tanis is not unfamiliar with applause. and accolades.  His publication, Market Cooking, was named a Best Cookbook to Give and Get by Food & Wine, Martha Stewart Living, the Boston Globe, the Chicago Tribune, the Houston Chronicle, the Minneapolis Star Tribune, and Eater.  His A Platter of Figs and Other Recipes was chosen as one of the 50 best cookbooks ever by the Guardian/Observer (U.K.).  Pretty impressive for a chef who prides himself on simple, seasonal home cooking.

We particularly love this Mushrooms on Toast recipe, which welcomes and makes more exceptional the wild mushrooms that we collect, thanks to its delicate seasonings and addition of the richly flavored crème fraîche.

 

 

In case you are unfamiliar with creme fraiche, it can best be described as quite similar to plain sour cream but slightly less sour.  If you can't find it at your local market and if you are feeling rather patient, make your own crème fraîche by stirring 1 tablespoon cultured buttermilk into 1 cup heavy cream.  Pour the mixture into a glass container and cover with cheesecloth.  Allow to sit at room temperature for 12-24 hours.  Remove cheesecloth and either use the crème fraîche or refrigerate for future use.

 

David Tanis' Mushrooms on Toast

2 tablespoons unsalted butter, more as needed

1 pound thinly sliced portobello or cremini mushrooms

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

• 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.