MUSHROOMS IN CREAM ON TOAST:
a big handful of coarsely chopped mushrooms (the volume reduces dramatically when cooked)
a big pat of butter
1 clove garlic, minced
½ of a shallot, minced
¼ to a ⅓ cup heavy whipping cream
salt & pepper
fresh thyme
one slice of thick crusty white bread
one egg
WHAT TO DO:
In a heavy skillet, melt the butter. Add the shallots and garlic and sauté over high heat for about one minute. Add all the mushrooms and continue to sauté, stirring and tossing the mushrooms constantly, for 4 to 5 minutes or until they are nicely darkened and juicy in appearance. Lower the heat under the skillet and add the cream, which will bubble furiously for a few moments. Continue to stir until the sauce is thickened to your liking. Remove from the heat.
Pour the mushrooms and cream over the toasted bread and season with fresh thyme, salt and pepper. Put a fried egg on top
