Mushrooms on Toast

I love toast and all things on toast. I love mushrooms and all things mushroom related. It therefore made sense that, having purchased amazing oyster and shiitake mushrooms from a local farm, and having first made a fantastic cream of mushroom soup, my thoughts should then go to mushrooms on toast. This makes an excellent fork and knife toast dinner with a side salad of of crunchy and bitter leaves, dressed with a punchy dressing of walnut oil, red wine vinegar, mustard and chopped shallot.

I toasted the bread in the toaster in order to expedite dinner, but this would taste delicious if toasted on the stovetop in a bit of garlic oil.

1 1/2 cups of roughly chopped mushrooms

1 slice of your favorite bread

1/4 cup of red onion, sliced into thin half moons

2 sprigs of thyme

1 tsp Worcestershire sauce

1 tsp olive oil

Salt and pepper

Heat the oil in the pan over medium heat. As soon as it shimmers, add the onions and thyme and cook, stirring often, until the onions are translucent and starting to caramelize around the edges.

Add the mushrooms to the pan along with salt and generous amounts of pepper. Cook for two or three minutes until the mushrooms start to release their liquid. Once they do, lower the heat and cook for a few more minutes, stirring often, until the mushrooms are tender and the liquid has been reabsorbed or evaporated.

Raise the heat to medium again and drizzle the Worcestershire sauce over the surface of the mushrooms, stirring to combine it as you do.

Taste a mushroom and adjust seasoning if needed before spooning over your toasted bread, removing the sprigs of thyme as you do.

You can also make a version of this with garlic instead of onion, white wine instead of Worcestershire, and chopped parsley instead of thyme.