Mushroom Toasts with Watercress and Chives

Name: Mushroom Toasts
Yield: 4 servings
Ingredients: 6 tablespoons olive oil, divided, plus more for drizzling; 4 ¾-inch-thick slices country-style bread; 1 garlic clove; Kosher salt; 2 tablespoons unsalted butter; 12 ounces mixed mushrooms, such as morels, chanterelles, crimini, and/or maitake, coarsely chopped; 1 medium shallot, finely chopped; 1 tablespoon dry white wine; 1 cup crème fraîche or sour cream; 1 teaspoon chopped thyme; ½ teaspoon finely grated lemon zest; Freshly ground black pepper; 1 cup (loosely packed) trimmed watercress, torn; 2 teaspoons fresh lemon juice; 1 tablespoon finely chopped chives

By Andy Baraghani

May 22, 2017

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Photo by Laura Murray

This weeknight-friendly dinner is great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix. Their nutty, earthy, umami flavors get even more pronounced after they’re browned and crisped.

Recipe notes

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