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I originally made a version of this recipe in a cooking class I was taking about 8 years ago.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.