A quick recipe that will please any mushroom-loving guest! The meaty mushrooms pair well with the parsley and lemon, which breathes a freshness into the dish. Mushrooms can be made ahead and warmed up as you toast the bread.
10 ozMushrooms, sliceda mix is great, any kind will do
2tbspbutter
3clovesgarlic, minced
1tbspfresh rosemary
juice of 1 lemon, set aside
2tbspbroth or more butter, set aside
salt, pepper to taste
Toasts
1baguette (11.5 oz), sliced
2tbspbutter
salt & pepper to taste
Garnish
1tbspfinely minced parsley
1tbspParmesan, optional
Instructions
Melt 2 tbsp butter in sautee pan and place mushrooms, garlic, rosemary in the pan.
Once pan begins to dry, add broth (or water) to deglaze pan and keep moisture in the pan so your mushrooms do not stick.
Sautee mushroom mixture until cooked through, about 8-10 minutes. Finish with salt and pepper, to taste and lemon juice. Stir to combine.
Set aside while you toast the bread in a pan with butter.
Top toasted bread with salt, pepper.
Top bread with mushroom mixture and minced parsley. Serve immediately.
Notes
To make ahead, prepare the mushroom mixture and set aside at room temperature until ready to use. If making the day before, refrigerate once completely cooled; allow mixture to come to room temperature before reheating with 1-2 tbsp butter.