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Garlicky Mushroom-Onion Toasts

Grilling guru Francis Mallmann is a master of efficiency. Here, he creates a delicious first course using only a cast-iron skillet, first toasting the bread in it, then quickly searing the mushroom, onion and garlic toppings right after.

  • Total Time:
  • Servings: 4

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  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Four 3/4-inch-thick slices of country bread
  • 1 small onion, chopped
  • 3 garlic cloves, thinly sliced
  • 1 pound cremini mushrooms, sliced 1/4 inch thick
  • Kosher salt
  • Pepper
  • 1/4 cup dry white wine
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon chopped thyme


  1. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Add the bread and toast over moderately high heat, turning once, until golden and crisp on both sides, 3 minutes. Transfer the toasts to a platter.
  2. Add 2 tablespoons of the olive oil to the skillet along with the onion and garlic and cook over moderately high heat, stirring, until golden, about 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and season with salt and pepper. Cook, stirring frequently, until the mushrooms are well browned, 7 to 8 minutes. Stir in the wine and cook until evaporated, 1 minute. Stir in the parsley and thyme. Top the toasts with the mushrooms and serve.
Contributed By Photo © Fredrika Stjarne Published June 2014

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