Dear: Mother Nature,
I would like to formally thank you for the incredible tease that you laid upon our wonderful city this week. You showered us with mild temperatures, sunshine and the smell of
dog crap spring in the air, and then proceeded, as you often do, to throw upon us a blanket of snow, slush and cold. What gets me through winter in times like these? Two things: The Nuit Blanche festival, and good food.
As I prepared myself to spend a night prancing around in the snowy abyss that our city has become, I decided that the best way to begin would be by indulging in a little bit of comfort – food, that is. I’m not talking Kraft Dinner (that was Wednesday), and I’m not talking grilled cheese – I’m talking about something real, something with substance, and something that will keep me satisfied.
Enter Mushroom Toasts!
I now present to you my favourite appetizer of all time.
This stellar simple recipe combines four wonderful things: olive bread, mushrooms, thyme and goat cheese. Oh, and did I mention butter? You can omit the butter, if you’re going the healthy route, but come on, this is comfort food we’re talking about here! You want it to stick to your ribs and warm you from the inside, remember? Now that that’s settled…
Mushroom Toasts with Thyme
an original recipe by allison sklar
what you’ll need
1 tbsp olive oil
1 cup sliced mushrooms
1 tbsp salted butter
5 sprigs fresh thyme, stems removed (about 2 tbsp leaves)
Sliced fresh ciabatta bread or olive bread
how to do it
Coat a medium sized frying pan with olive oil. Add butter and mushrooms. Sauté mushrooms and thyme on LOW heat until softened, continuously stirring with spatula. While mushrooms are cooking, toast bread. Stir 2 tbsp cheese into softened mushroom mixture, tossing to coat. Spread toast with remaining goat cheese, and top with mushroom mixture. Enjoy!