Garlicky Mushrooms on Toast


  • 2 qt mushrooms (a mix of crimini, shitake and portabella work well)
  • 1 small onion
  • 5 garlic scapes or 1 stalk of green garlic
  • ¼ C olive oil
  • 2 T butter
  • ½ bu thyme or lemon thyme
  • 1 bu kale or other hearty green
  • 1 loaf sourdough or other crusty bread
  1. Clean and dry the mushrooms
  2. Slice thinly
  3. In a large frying pan, heat the olive oil and butter and fry the mushrooms until cooked through and crispy
  4. Slice the onion and garlic thinly
  5. Pick the thyme leaves
  6. Strip, wash and dry the kale leaves
  7. Slice the kale in to ribbons
  8. Sprinkle the kale with a pinch of salt and massage until dark green and tender
  9. When mushrooms are done remove from the pan and add the onion, garlic and thyme and knob more butter if needed
  10. Season with salt and pepper and sweat until tender
  11. Combine the kale, mushrooms and cooked onion mixture
  12. Taste and adjust seasoning
  13. Slice the bread into thick slabs and toast
  14. Top the toast with the mushroom mixture and serve