Buttery Sautéed Mushrooms on Toast | The Key Ingredient with Sheri Castle

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

mushrooms

💰Cheaper: canned mushrooms

Canned mushrooms are more affordable and readily available.

Brush crusty bread with high smoke point oil.

Grill the bread in a hot pan until it has gorgeous grill marks, about a few minutes per side.

Transfer the grilled bread to a serving plate and season with salt and black pepper while warm.

Shred Gruyère cheese and sprinkle it on top of the warm toast.

Melt butter in a wide skillet over high heat until sizzly.

Add mushrooms to the skillet in a single layer, avoiding overcrowding.

Sauté mushrooms for a couple of minutes until they start to turn tender and edges begin browning, stirring frequently.

Add finely diced shallots to the pan and let them cook until tender.

Season the mushrooms and shallots with salt.

Deglaze the pan with Sherry vinegar to release and add flavor.

Stir in creme fraiche to create a creamy sauce that won't separate when heated.

Add chopped parsley, cracked pepper, and any additional herbs like chives and tarragon to the mixture.

Spoon the mushroom mixture generously over the toasted bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens