Mushroom Toast

3 tablespoons olive oil

2 large, thick slices sourdough bread (about 4 ounces total)

2 cloves garlic, each cut in half

1 tablespoon salted butter

6 ounces beech mushrooms, separated into pieces

Leaves from 2 or 3 sprigs thyme, chopped

¼ cup Sancerre (wine)

½ to ¾ cup heavy cream

2 tablespoons crème fraîche

Sea salt

Freshly ground black pepper

½ to 1 teaspoon finely grated lemon zest

1. Heat a grill pan over high heat.

2. Use 2 tablespoons of the oil to brush both sides of each slice of bread, then place it in the pan; toast on both sides until golden. Transfer to a plate and immediately rub with the cut sides of half the garlic.

3. Heat the butter and the remaining tablespoon of oil in a medium skillet over medium heat. Add the remaining garlic, the mushrooms and most of the thyme leaves; cook for about 5 minutes, stirring a few times.

4. Stir in the Sancerre; cook for about 3 minutes, or until the liquid has reduced. Stir in the cream (to taste) and cook for about 3 minutes, stirring, then remove from the heat.

5. Stir in the crème fraîche, then season lightly with salt and pepper.

6. Place a piece of toast on each plate. Divide the mushroom mixture between them, spooning it atop the toast. Sprinkle with the lemon zest (to taste), the remaining thyme leaves and a little salt. (Cut each slice crosswise in half, for 4 servings.) Serve right away.

Per serving (based on 4): 340 calories; 5g protein; 17g carbohydrates; 28g fat; 12g saturated fat; 55mg cholesterol; 250mg sodium; no fiber; 2g sugar

Adapted from “Simple Fare Spring/Summer: A Guide to Everyday Cooking and Eating,” by Karen Mordechai