Sautéed Mushrooms With Thyme On Danish Rye Bread (

• 1 pound (450g) cremini mushrooms, stemmed, caps washed clean of any dirt and cut into 1/8-inch-thick slices
• Kosher salt and freshly ground black pepper
• 1 shallot, cut in half lengthwise, then cut into thin half moons (70g)
• 2 tablespoons (30g) unsalted butter, divided
• 1 tablespoon (2g) fresh thyme leaves
• 1 tablespoon (15ml) white wine vinegar
• 2 to 4 thin slices
• (Danish rye bread) or German whole rye bread (about 150g)
• 2 to 4
• , for serving (optional)

1. Add mushrooms and 1 teaspoon (4g) kosher salt to a large saute pan, preferably nonstick, and heat over medium-high heat. Cook, stirring occasionally, for 8 to 10 minutes. The mushrooms will look dry at first, but gradually their water will be drawn out. Once the water has evaporated, the mushrooms will be slightly browned.
2. Add shallot and 1 tablespoon (15g) butter to the pan. Cook, stirring frequently, for another 2 to 3 minutes, until shallots are translucent and mushrooms are glossy. Remove pan from heat and add thyme, then add vinegar. Once vinegar is fully reduced, add remaining tablespoon of butter and stir to emulsify. Season with salt and pepper to taste.
3. To serve, toast bread in a toaster or oven set to 350u0b0F (180u0b0C). Pile warm mushrooms on top of each slice. For extra richness and a more substantial serving, add a fried egg to each slice of mushroom-topped toast.

cremini mushrooms, kosher salt, shallot, unsalted butter, thyme, white wine vinegar, thin slices, bread

Taken from www.seriouseats.com/recipes/2018/12/sauteed-mushroom-thyme-toasts.html (may not work)