It’s one of my favorite parts of the holidays! At a certain point I just can’t look at another cookie. That’s not totally true. But sometimes I just need a break. And that’s when I move onto holiday appetizers.
I could eat cheese boards and apps for every meal, every day. Couldn’t you?
I originally made a version of this recipe in a cooking class I was taking about 8 years ago. I fell in love with the idea of the recipe and have been making it ever since.
Pretty much anything on toast is a winner for me. And I love how easy this is to pull together.
It’s great for the holidays, or for any day, really. Crunchy, creamy, earthy. Mmm.
- 1 1/2 tablespoons butter
- 2 shallots minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- 3 tablespoons sour cream
- 1 pound mushrooms sliced (I used a mixture of crimini, white, and shitake)
- 1 1/2 tablespoons olive oil
- 2 teaspoons chopped thyme
- 2 teaspoons chopped sage
- 3 cloves garlic minced
- 4-6 thin slices of rustic bread brushed with olive oil (I used sourdough)
1) Heat pan over medium heat. Add the butter and melt. Add the shallots, salt and pepper and cook for about 3-5 minutes. Turn off the heat and add the rice vinegar, lemon juice, sour cream, and more salt and pepper to taste. Stir to combine and set aside.
2) Preheat oven to 425 degrees. Place the bread slices on a sheet pan and toast in the oven for 7-9 minutes, or until lightly golden and crisp. Remove and set aside.
3) In a bowl, toss the mushrooms, olive oil, thyme, sage, and garlic, and about 1/2 teaspoon of salt, then pour into a baking dish and roast for 15-20 minutes, stirring once. Add the shallot mixture to the mushrooms, stir to combine, then place back in the oven for an additional 5 minutes. Remove and add salt and pepper to taste.
4) Spoon mushrooms on top of toast and serve immediately.
Move over avocado toast.