Ingredients:

  • 1 pound (450 grams) Mixed Mushrooms (Cremini, Oyster, Shiitake preferred), sliced evenly
  • 1 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Unsalted Butter (High quality, chilled, divided)
  • 1 small Shallot, finely minced
  • 3 large cloves Garlic, finely minced
  • 1/4 cup Dry White Wine (or vegetable stock)
  • 1/3 cup Heavy Cream
  • 2 Tbsp Fresh Parsley (Flat-leaf), chopped finely
  • 1/2 tsp Fresh Thyme leaves
  • Salt (Kosher/Sea Salt), to taste
  • Black Pepper (Freshly ground), to taste
  • 2 thick slices Sourdough Bread
  • 1/2 tsp Fresh Lemon Juice

Instructions:

  1. Prep and Slice: Clean the mushrooms by gently wiping them (avoid soaking). Slice them into uniform 5mm pieces. Finely chop the shallot and mince the garlic.
  2. Initial Sear (Dry Sauté): Heat the largest frying pan you own over medium-high heat. Add the mushrooms without any fat. Cook for 5–7 minutes, tossing occasionally, until they have released their liquid and that liquid has fully evaporated. The mushrooms should start to brown slightly and caramelise.
  3. Add Fat and Aromatics: Reduce the heat slightly to medium. Add 2 Tbsp of the unsalted butter and the olive oil to the pan. Once melted, add the minced shallot and cook for 2 minutes until translucent.
  4. Introduce Garlic & Thyme: Add the minced garlic and fresh thyme leaves. Cook for just 1 minute until fragrant. Do not burn the garlic.
  5. Deglaze: Pour the white wine (or stock) into the pan. Scrape up any brown bits stuck to the bottom of the pan (known as fond). Bring the liquid to a rapid simmer and reduce until the liquid is almost gone (about 2–3 minutes).
  6. Simmer and Thicken: Reduce the heat to low. Stir in the heavy cream. Bring the sauce up to a gentle simmer and cook for 2–3 minutes until the sauce has reduced slightly and lightly coats the back of a spoon.
  7. Finish the Sauce: Remove the pan from the heat. Stir in the remaining 2 Tbsp of cold butter, the chopped fresh parsley, and the squeeze of fresh lemon juice. This cold butter step emulsifies the sauce, giving it a rich, glossy sheen (montage au beurre).
  8. Seasoning Check: Taste the mushrooms and season generously with salt and pepper.
  9. Toast the Bread: While the sauce is simmering, lightly toast the sourdough slices, ideally with a drizzle of olive oil.
  10. Assemble: Spoon the hot, creamy mushrooms liberally over the toasted sourdough. Serve immediately.