Yield: 2 to 4 servings
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
Freshly ground black pepper
½ to 1 teaspoon finely grated lemon zest
1. Heat a grill pan over high heat.
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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