From Sunday Suppers

Wild Mushroom Toast

The fall lunch when the farmer's-market haul is too good to do anything fussy with. Mushrooms hard-seared in a single layer, finished with sherry, piled on grilled bread rubbed with garlic.

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Notes

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Ingredients

• 1/2 lb ( 227 g ) mixed wild mushrooms, chanterelle, maitake, oyster — torn
• 2 tbsp olive oil
• 1 tbsp ( 14 g, 0.5 oz ) unsalted butter
• 2 sprigs thyme
• 1 clove garlic, smashed (plus 1 raw clove for the toast)
• 2 tbsp dry sherry
• 2 slices thick country sourdough
• Flaky salt, black pepper
• Lemon, parsley, to finish

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Method

1. cast-iron pan · 2 tbsp olive oil · the mushrooms
   i. Heat a wide cast-iron pan over high until smoking. Add olive oil, then the mushrooms in a single layer. Do not stir for 2 minutes — let them sear.
2. 1 tbsp butter · 2 thyme sprigs · 1 smashed garlic clove
   ii. Toss once. Add butter, thyme, smashed garlic. Cook 2 more minutes, until deeply browned at the edges.
3. 2 tbsp sherry · salt
   iii. Off heat, deglaze with sherry. Swirl until the pan is glossy. Salt heavily.
4. 2 slices sourdough · 1 raw garlic clove
   iv. Grill the bread over a flame or in a dry pan until charred at the edges. Rub the warm toasts with the raw garlic clove.
5. lemon · parsley · black pepper
   v. Pile the mushrooms on. Black pepper, parsley, a squeeze of lemon. Eat immediately.

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