These are SO GOOD that I’m struggling to find words for them. Creamy mushrooms, cooked down with wine and thyme served over a buttery, garlic toast that just soaks up that mushroom-loaded sauce. How’s that?
I’ve added an excessive amount of pictures of basically the same thing because these toasts are excessive and I also couldn’t decide which pictures were best because I basically loved them all and everything about this and I need to stop for a breathe now.
Funny story while making this recipe: the oven quit working and locked my garlic bread inside, turning it to a very dark (read: basically burnt) toast, while I frantically ran around looking for the breaker box to kill the power. I was able to salvage the bread after scraping off all the burnt parts.
Also, I was the luckiest person alive on that day because chanterelle mushrooms were in season and I found them at the store and I wasn’t going to waste those golden beauties on some burned bread. Side note: you can definitely eat these mushrooms alone if your oven quits working and burns your bread too.
I saw a version of this recipe on Half Baked Harvest and just knew I had to make it (garlic, cream, mushrooms, Parmesan and bread are on my short list of favorite foods). Apparently, the original recipe comes from Gjelina restaurant in Los Angeles and is one of the most popular items on the menu. Some day I will go to this magical place and have the original version, but for now, I will be juuuuust fine with this one.
[tasty-recipe id=”33627″]
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