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.

David Tanis' Mushrooms on Toast
2 tablespoons unsalted butter, more as needed
1 pound thinly sliced portobello or cremini mushrooms
- 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.