Garden variety grocery store mushrooms are nutritional powerhouses. They contain over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc and B vitamins such as folate. They’re also high in antioxidants like selenium and glutathione. Try this recipe for an easy, healthful meal.
Heat 2 tbsp of oil in a large non-stick skillet over medium heat. Add the shallot and cook, stirring frequently, until softened and beginning to brown, about 5 minutes. Add the garlic and cook 1 minute longer. Add the remaining 2 tbsp of oil and the mushrooms. Sauté the mushrooms until soft and browned, 5-7 minutes more. Add the thyme leaves, season with salt and pepper and mix well.
Remove the mushrooms from the pan and toast the bread in the same pan until golden and crisp, then rub with one half of the sliced garlic clove. Pile the mushrooms on top of the bread and garnish with more thyme.
Tip: Wait until after the mushrooms have cooked to season with salt and pepper. Adding salt too early will pull water out of the mushrooms, and they’ll be limp and soggy instead of crisp and golden.