Jennifer Causey
Active Time
10 Mins
Total Time
10 Mins
Serves 8 (serving size: 2 toasts)

Sherry vinegar and brown sugar create an agrodolce effect for deeply caramelized mushrooms in this speedy appetizer, and tarragon is bold enough to hold its own against these stronger tastes. Be sure to get the skillet very hot before adding the mushrooms; otherwise, you won’t get good browning (translating to less flavor). A swipe of cream cheese helps the topping adhere to the toasts while also providing a creamy foil to the more pronounced flavors.

How to Make It

Step 1

Heat oil in a large high-sided skillet over high. Add mushrooms; cook, stirring often, until well browned, 2 to 3 minutes. Reduce heat to medium. Add shallot, thyme, onion powder, and garlic; cook, stirring often, until mushrooms release their liquid, about 3 minutes.

Step 2

Add sugar, vinegar, half of tarragon, and salt. Increase heat to medium-high; cook, stirring often, until glazy, 2 to 3 minutes. Remove from heat; stir in remaining tarragon.

Step 3

Spread cream cheese evenly on toast slices. Top evenly with mushroom mixture.

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