MUSHROOM TOAST

The preparation couldn’t be simpler, and yet the result is elegant enough to serve as a dinner party starter as well as for a special brunch; it’s rich, you bet. 3 tablespoons olive oil 2 large, thick slices sourdough bread (about 4 ounces total) 2 cloves garlic, each cut in half 1 tablespoon salted butter 6 ounces beech mushrooms,

separated into pieces Leaves from 2 or 3 sprigs

thyme, chopped 1/4 cup Sancerre (wine) 1/2 to 3/4 cup heavy cream 2 tablespoons crème fraîche Sea salt Freshly ground black pepper 1/2 to 1 teaspoon finely grated lemon zest Heat a grill pan over high heat. Use 2 tablespoons of the oil to brush both sides of each slice of bread, then place it in the pan; toast on both sides until golden. Transfer to a plate and immediately rub with the cut sides of half the garlic.

Heat the butter and the remaining tablespoon of oil in a medium skillet over medium heat. Add the remaining garlic, the mushrooms and most of the thyme leaves; cook for about 5 minutes, stirring a few times.

Stir in the Sancerre; cook for about 3 minutes, or until the liquid has reduced. Stir in the cream (to taste) and cook for about 3 minutes, stirring, then remove from the heat.

Stir in the crème fraîche, then season lightly with salt and pepper.

Place a piece of toast on each plate. Divide the mushroom mixture between them, spooning it atop the toast. Sprinkle with the lemon zest (to taste), the remaining thyme leaves and a little salt. (Cut each slice crosswise in half, for 4 servings.) Serve right away. Serves: 2 to 4

Per serving: 340 calories, 5 grams protein, 17 grams carbohydrates, 28 grams fat, 12 grams saturated fat, 55 milligrams cholesterol, 250 milligrams sodium, 0 grams dietary fiber, 2 grams sugar. ADAPTED FROM “SIMPLE FARE SPRING/SUMMER: A GUIDE TO EVERYDAY COOKING AND EATING,” BY KAREN MORDECHAI (ABRAMS, 2017).

GORAN KOSANOVIC / WASHINGTON POST Mushroom Toast.