The Stuff:
- 1 pint cremini mushrooms, halved
- 1 pint oyster mushrooms, sliced
- 1 shallot, peeled and sliced
- 1 clove garlic, diced
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
- 4 tablespoons butter
- ¼ cup sour cream or creme fresh
- 1 tablespoon Never Not Eating Sumac S&P
- 2 teaspoons fresh tarragon, chopped
- 2 teaspoons fresh thyme, chopped
- 1 teaspoons fresh chives, chopped
- 1 demi-baguette
The Method:
- Heat 2 tablespoons of olive oil in a large skillet on medium.
- Add your mushrooms in a single layer, cooking undisturbed for 3 minutes, until brown.
- Toss the mushrooms and cook for an additional 5 minutes, tossing frequently.
- Add butter, thyme and garlic, season with salt and pepper. Continue cooking until fully browned and then remove from heat, removing the sprigs of thyme and discard.
- Mix the sour cream or crème fresh with the sumac and set aside.
- To assemble your sandwich cut your baguette in half and spread some crème fresh on it, topping with mushroom mix, and top with the chives, tarragon, and thyme.
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