Picture courtesy of How Sweet It Is.
1/4 cup of extra virgin olive oil or butter if you’re feeling indulgent
Box O’ Mushrooms (the big kind, from Costco)
Half a baguette, cut into halves both length and width wise.
Three handfuls of any fresh herbs, I used rosemary and thyme, cut into small bits
Two splashes of white wine (optional)
1 tsp Kosher salt and cracked pepper
Wipe dirt off mushrooms or rinse lightening fast in water. Dry with paper towel (or let it air dry while you go take a quick shower/watch an episode of Korean drama if you are lazy like me). Cut into thick slices, about 1 cm.
In a bowl combine olive oil/butter with the herbs, salt, and pepper. Brush on both sides of the baguette and set aside. Heat the remaining of oil and herbs in a large skillet on medium high heat. Add the mushrooms so they are on a single layer (mostly) and do not touch it for 4-5 minutes. This will prevent that yucky brown water from happening, and allow the mushrooms to brown nicely. After 4 minutes stir the mushrooms to the other side and cook for 2-3 minutes. Taste and add more salt and pepper as needed. Add the splashes of white wine and cook until evaporated, about two more minutes.
Heat cast iron grill pan on high heat (if you don’t have a cast iron grill, you can just use a regular skillet). Grill/pan sear the baguette on both side until toasted. Alternatively you can set your bread under your oven broiler for 60 to 90 seconds.
I put the bread white side up in a pie pan and poured the mushrooms on top. So simple and so delicious!