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.


About 15 hors d’oeuvre


  • 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.