Wild Mushroom Toasts | James Beard Foundation
Alex Guarnaschelli prepared these simple mushroom toasts at the James Beard Foundation’s Family Chef Series at the Children’s Museum of Manhattan.
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Ingredients
- 4 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 small garlic cloves, minced
- 2 sprigs fresh thyme
- 3/4 pound wild mushrooms, stemmed and thinly sliced
- 1/2 cup sour cream
- Zest and juice from 1/2 lemon
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- Kosher salt
- Freshly ground white pepper
- Toasted baguette slices
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