4 slices rustic, crusty bread
1 pound mushrooms, wild or cultivated
3 tablespoons neutral-flavored oil
3 tablespoons butter
2 shallots (or half a small onion), finely chopped
2 cloves of garlic, finely chopped
1 glass of wine
2/3 cup heavy cream
3 tablespoons chopped parsley
Salt and pepper to taste
Optional garnish: 2 eggs, sunny-side up
MAKE sure the mushrooms are clean. Wash them if you have to, but dry them well.
TOAST the bread.
PUT your widest, heaviest skillet over high heat and let it get hot for at least a minute. You want it very hot. Like you're cooking a steak.
ADD a tablespoon of oil to the pan and about a third of the mushrooms. The mushrooms should be in one layer, not lying on top of each other. Do not crowd the pan. Don't touch the mushrooms for a minute or so. Let them brown.
ADD a tablespoon of butter when the mushrooms have sucked up all the oil, and toss the pan. Continue to let the mushrooms brown.
THROW in a third of the shallots and a third of the garlic when the mushrooms have browned all over. Toss the pan and let the shallots soften and the garlic mellow for about 30 seconds.
SEASON everything aggressively with salt and pepper.
DEGLAZE the pan with a third of your wine. Let most of the wine cook off, dump the contents of the pan into a bowl and set aside.
WIPE out the pan with a paper towel, let it heat up again and repeat the process once or twice more, without crowding the pan, until you've cooked all the mushrooms. Once all the mushrooms are cooked, return them all to the pan and add the cream. Let the mixture bubble over medium heat for a few minutes until the cream is reduced to a saucy consistency, just glossing the mushrooms.
ADD the chopped parsley, taste and season as needed.
SPOON the mixture onto your warm bread and top with the fried eggs, one egg for two slices of toast.Reach David Gutman at david.gut...@wvgazette.com or 304-348-5119.