Warm Mushroom Toast with Herbs

French cafés have long favored the humble tartine—open-faced toast dressed with whatever is freshest. Here mixed oyster, cremini, and maitake mushrooms are seared until edges crisp, then piled on thick sourdough with garlic, shallot, and a shower of thyme, chives, and parsley.

Serves 2 · 10 min prep · 12 min cook

Estimate for one serving

• 320 cal
• 12g protein
• 28g carbs
• 18g fat
• 3.9g fiber

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Ingredients

• 2 thick sourdough slices
• 10 oz mixed fresh mushrooms (oyster, cremini, maitake)
• 1 garlic clove
• 1 small shallot
• 4 fresh thyme sprigs
• 2 tbsp snipped fresh chives
• 2 tbsp chopped flat-leaf parsley
• 3 tbsp olive oil
• 1/2 lemon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• pinch red pepper flakes
• 2 optional soft-boiled eggs

Instructions

1. 1Bring a small saucepan of water to a gentle boil if adding eggs; lower in the eggs and cook exactly 6 1/2 minutes for jammy yolks, then transfer to ice water.
2. 2Wipe mushrooms and tear larger ones into bite-size pieces so edges crisp. Thinly slice the shallot and smash the garlic.
3. 3Heat olive oil in a 10-inch skillet over medium-high heat until it just begins to shimmer. Add mushrooms in a single layer; do not stir for 2 full minutes so they sear and turn deep golden.
4. 4Add the shallot, smashed garlic, and thyme sprigs. Season with salt, black pepper, and red pepper flakes. Cook another 3 to 4 minutes, tossing occasionally, until mushrooms are tender-crisp and fragrant.
5. 5Squeeze a little lemon juice over the pan and toss; discard the thyme stems. Taste and adjust seasoning—the mushrooms should taste bright and earthy.
6. 6Meanwhile toast the sourdough until the edges are crisp and the centers still have a little chew. Drizzle each slice lightly with the remaining olive oil while hot.
7. 7Pile the warm mushrooms high on the toasts. Scatter chives and parsley generously so the herbs stay vivid and fresh.
8. 8If using, peel the soft-boiled eggs, halve them, and nestle on top. Finish with an extra grind of pepper and a final lemon zest if desired. Serve at once while the toast is still crunchy.