Mushroom Toasts
"This appetizer is not only delicious but adaptable as well. Use your choice of mushrooms, creme fraiche or sour cream, shallots or red or white onion. Make the mushrooms a few hours ahead if you like but toast the bread just before serving. Adapted from Fine Cooking magazine...."
INGREDIENTS
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1 lb mushroom (wild mushrooms, or a combination of cultivated mushrooms including portobellas, cremini, oyster, shi)
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1 tablespoon butter
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2 tablespoons olive oil (or more as needed)
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kosher salt, to taste
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fresh ground black pepper, to taste
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1/4 cup red onions or 1/4 cup white onion
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2 teaspoons fresh thyme, chopped or 1/4 teaspoon dried thyme leaves
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1/2 cup creme fraiche (I used recipe #171932) or 1/2 cup sour cream (I used Creme Fraiche)
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1 tablespoon Italian parsley, chopped
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12 -18 slices baguette, cut 1/2 inch on diagonal
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1 1/2 tablespoons olive oil
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1/4 cup parmigiano-reggiano cheese, grated
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