Ingredients:

4 tablespoons extra virgin olive oil
1 small yellow onion, finely diced
2 small garlic cloves, minced
2 sprigs fresh thyme
3/4 pound wild mushrooms, stemmed and thinly sliced
1/2 cup sour cream
Zest and juice from 1/2 lemon
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
Kosher salt
Freshly ground white pepper
Toasted baguette slices

This recipe contains: Dairy, Wheat

RECIPE

Wild Mushroom Toasts

Alex Guarnaschelli

Butter and the Darby, NYC

Alex Guarnaschelli prepared these simple mushroom toasts at the James Beard Foundation’s Family Chef Series at the Children’s Museum of Manhattan.

Yield: About 15 hors d’oeuvre

Method:

Heat a large saucepan over medium heat. Add 2 tablespoons of the olive oil and the diced onions; season with salt and pepper. Cook the onions until tender, 3 to 5 minutes. Add the minced garlic and lower the heat. Add the thyme and mushrooms; season with salt and pepper once more. Cook until the mushrooms are tender and most of their liquid has evaporated from the pan, 8 to 10 minutes. Remove and discard the thyme sprigs.

Add the sour cream and let it melt over the mushrooms. Add the lemon zest, parsley, and tarragon; stir to combine. Taste for seasoning and adjust if necessary.

Transfer the contents of the pan to a large bowl. Spoon some of the mushroom mixture on top of the baguette slices and serve immediately.