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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mushrooms on Toast   
    Categories: Breads, Wine, Dairy, Mushrooms, Herbs   
         Yield: 2 Servings   
       
         2 tb Unsalted butter; more as   
              - needed   
         1 lb Thin sliced portobello or   
              - cremini mushrooms   
         1 ts Chopped thyme   
         2 cl Garlic (small); minced   
              Salt & pepper   
              Splash of sherry or Marsala   
       1/4 c  Creme fraiche   
         2 sl (thick) country bread; for   
              - toasting   
         2 tb 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.   
        
     By David Tanis   
        
     YIELD: 2 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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