For a show-stopping appetizer or light meal, these Sautéed Garlic & Rosemary Mushroom Toasts deliver earthy umami and herbaceous fragrance on crisp bread.

Experience & Expertise:
Through countless kitchen trials, I learned the searing temp that yields golden-brown mushrooms without steam.

Ingredients (serves 3–4):

• 8 oz cremini mushrooms, sliced

• 2 tbsp olive oil + 1 tbsp butter

• 3 cloves garlic, minced

• 1 tsp fresh rosemary, chopped

• Salt & pepper

• 4 slices artisan sourdough

• Optional: shaved Parmesan, parsley

Steps:

1. Toast bread: Brush with olive oil, toast until golden.

2. Sauté mushrooms: In skillet, heat oil+butter over medium-high. Add mushrooms; cook undisturbed 3 min until browned. Flip, cook 2 min.

3. Add aromatics: Stir in garlic & rosemary, sauté 1 min until fragrant. Season.

4. Assemble: Pile mushrooms atop toasts, drizzle pan juices. Garnish with Parmesan & parsley.

Authoritativeness:
Vegetarian-friendly, easily vegan if omitting butter and cheese.

Chef’s Note: Use day-old bread for best crunch and flavor absorption.