Creamy Mushrooms on Toast

Ingredients

• For the toast:
• 2 Tablespoons salted butter
• 2 Tablespoons olive oil
• 6 slices French bread (or other bread of your choice (see notes))
• 16 ounces crimini mushrooms (quartered)
• 3/4 teaspoon Kosher salt (plus more to taste)
• 2 Tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 cup heavy cream
• Squeeze of lemon juice (to taste)
• 1 Tablespoon fresh thyme leaves
• 1 Tablespoon fresh chopped chives

Instructions

1. 1

   --- For the toast: ---

2. 2

   In a griddle pan over medium heat, melt 1 Tablespoon of the butter along with 1 Tablespoon of olive oil. Place the toast in the pan and grill for 2-3 minutes, or until griddle lines show up. Remove the bread from the skillet. Melt the remaining butter and olive oil in the skillet, then toast the other side. Remove to a plate.

3. 3

   --- For the mushrooms: ---

4. 4

   Meanwhile, heat a large non stick skillet over medium high heat. Add the mushrooms and spread them evenly over the pan in a single layer. Cook, undisturbed, for about 3 minutes, or until the bottoms have browned. Toss the mushrooms and sprinkle with salt. Continue to cook another 4-5 minutes or until evenly browned, stirring occasionally.

5. 5

   Add the butter to the skillet, followed by the garlic. Stir until butter is melted and garlic is fragrant, about 1 minute. Add the cream, and bring the mixture to a boil, then lower the heat to maintain a gentle simmer. Cook, stirring occasionally, for 4-5 minutes, or until cream is thickened. If you run your spatula through the sauce, it should take a second or two to run back together.

6. 6

   Add the lemon juice and thyme leaves and stir. Taste, then add additional lemon juice, salt, or pepper as desired. Spoon the mixture over the toast and top with the chives. Serve immediately.