Here’s a weeknight meal (or snack) to enjoy, featuring the earthy, savory goodness of mushrooms well-sautéed with thyme, sweet caramelized onions, and the distinct taste of goat cheese—all piled over crunchy-chewy buttered sourdough toasts.
YOU’LL NEED:
- 2 cups sliced baby bella mushrooms
- 1 cup chopped onion
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
Lazy version: Throw in whole sprigs and pluck the stems out once mushrooms are done. - a dot of butter and olive oil for sautéing
- red pepper flakes (optional but highly recommended)
- salt and pepper to taste
- dash of sugar
- squeeze of lemon
- goat cheese
- 3 large sourdough slices (or any bread that can hold up to the filling, such as French bread or hero—nothing too soft as it’ll easily get soggy)
DIRECTIONS
- Sauté mushrooms and onions in olive oil and butter in separate pans until dark brown and caramelized. You can do this in one pan, but I find that it’s easier to give each their own space.
- Add thyme to mushrooms, then season with salt, pepper, dash of sugar. Do the same for the onions.
- Butter the three big slices of toast and grill over medium heat, or pop in a toaster oven.
- Combine caramelized onions and mushrooms, add red pepper flakes if desired. Add lemon juice to deglaze pan.
- Pile over pieces of bread and top with goat cheese. Swiss cheese also works here. Or any cheese you like, for that matter! Option to melt the cheese over the broiler for 3–5 minutes (watch it!). Serve immediately.
