Guest Post: Roasted Mushroom Garlic Toast with Crème Fraîche by Wild Card Creative

We have a guest in the kitchen! We’re thrilled to welcome back a familiar face, Kathy, formerly of eatHalifax. These days Kathy is teaming up with with talented food photographer, Kelly Neil, to launch Wild Card Creative! No matter where we find her, we know her recipes are dynamite and we can’t wait to dig into today’s creation…

True mushroom lovers relish the simplicity of the British classic, mushrooms on toast. I mean what is better than toast piled high with buttery sautéed mushrooms? Garlic toasted sourdough and crème fraîche elevate this roasted version but it’s the locally grown cremini, cinnamon cap, and oyster mushrooms that steal the show.

Roasted Mushroom Garlic Toast with Crème Fraîche
Prep Time: 5 minutes | Cook Time: 15 minutes | Serves 4
Ingredients
2 tbsp. butter
500 g. mixed mushrooms
3 cloves garlic, smashed
3 sprigs fresh thyme
4 thick slices sourdough
4 tsp. garlic butter
¼ cup crème fraîche
broccoli shoots (or other tender greens), to serve
shaved pecorino or parmesan, to serve

Method
1. Put a large cast iron (or baking sheet) in the oven while it preheats to 400°F.
2. Add the butter then quickly stir in the mushrooms, garlic, thyme, and a pinch each of salt and pepper.
3. Roast until browned, about 8-10 minutes. Remove from oven.
4, Spread the garlic butter on the sourdough and bake until golden brown, using the broiler if desired.
5. Spread each toast with crème fraîche, mushrooms, shoots and, if desired, shaved cheese.

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Mushroom lovers will get lost in the simplicity and decadence of this dish! Thanks, once again, to Kathy for joining us on the blog and for sharing such a lovely take on a classic dish. We can’t wait to see what’s next from you!!
Be sure to follow along with Kathy’s new adventures, over at Wild Card Creative

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