Sautéed mushrooms, garlic, herbs served on crisp toasts—an easy, crowd-friendly vegetarian appetizer.
# Components:
→ Mushrooms
01 - 14 oz cremini or button mushrooms, cleaned and sliced
→ Aromatics & Herbs
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 4 garlic cloves, minced
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 2 tablespoons fresh parsley, chopped
→ Toasts
07 - 8 small slices rustic bread, such as baguette, sourdough, or ciabatta
08 - 1 tablespoon olive oil for brushing bread
→ Extras
09 - Salt and freshly ground black pepper, to taste
10 - 1.5 oz grated Parmesan or Gruyère cheese, optional
# Preparation Steps:
01 - Preheat oven to 400°F. Arrange bread slices on a baking sheet, brush both sides lightly with olive oil, and toast for 5–7 minutes, flipping once, until golden and crisp. Set aside.
02 - Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and sauté for 5–7 minutes until browned and most moisture has evaporated.
03 - Add garlic and thyme to the skillet, stirring for 1–2 minutes until fragrant. Season with salt and pepper.
04 - Remove skillet from heat, stir in chopped parsley, and adjust seasoning to taste.
05 - Spoon mushroom mixture over toasted bread slices. Sprinkle with grated cheese if desired.
06 - If using cheese, return sliders to oven for 2–3 minutes to melt. Serve warm.
