Mushrooms with Shallots and Thyme

This delicious and comforting dish came out of a Sunday night clean-out-the-fridge kind of evening. Piling a bunch of mushrooms sautéed in ghee and earthy thyme onto a crunchy piece of toast satisfies the soul and sets us right for the week to come. Don’t limit yourself to toast though, pouring this mixture over pasta or polenta is extra tasty too and makes a great lunch the next day!

For the mushrooms:

1 T. olive oil

1 T. butter or ghee

16 oz. plus another 8 oz. mixed mushrooms, sliced

1 small garlic clove, minced

1 shallot, minced

1 sprig of fresh thyme or ¼ t. dried thyme

⅓ c. cream (optional)

Salt and pepper to taste

Lemon wedge for serving

4 slices of toast

Saute garlic and shallot in the olive oil in a medium size saute pan over medium heat until light golden in color, about 1-2 min.  Add in the thyme, sliced mushrooms, salt and pepper and cook over medium heat for 5-6 minutes, stirring occasionally. Add cream, cook 2-3 min longer.

Serve over toast with lemon wedge.

Serving suggestions:

This is so versatile.

-Serve it on toast for lunch or as an appetizer.

-Skip the toast and serve the mushrooms over pasta or orzo for a vegetarian main entree or as a side d