Wild Mushroom Toasts

Alex Guarnaschelli

Butter, NYC

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


  • 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


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.


About 15 hors d’oeuvre