Mushrooms on Toast

I hate to call this a recipe, but it is darned delicious, (and the mushrooms are a perfect base for a real recipe I’ll share with you later this week, mmm).

I was craving mushrooms on toast for about the last six months, thanks to Nigel Slater.  So they were breakfast!

Mushrooms on Toast

Serves 4, or leaves you with enough mushrooms to use in the upcoming sneaky recipe.

• 1 Tbsp. olive oil
• 1/2 red onion, diced
• 500g (about 18 oz) shitake mushrooms (other mushrooms would be great here too — cremini, portobello, or even the simple button mushroom), chopped
• 1 stalk sage (about 6 leaves), thinly sliced
• 1 stalk thyme, chopped
• salt & pepper, to taste
• 4 slices of bread, toasted

In a large pan, sweat the onion until translucent.  Add the mushrooms, sage, and thyme, and sauté, until cooked through (about 4 mintues).  Season with salt and pepper, and serve over toasted bread.  Yummm.

These mushrooms would also be great served:

• as a crostini served over toasted crusty bread rubbed with garlic
• on pan-fried polenta, maybe with some oven-roasted tomatoes
• on toast with a poached egg (a local place here does their vegetarian Eggs Benny over sauteed mushrooms)