FOOD + ENTERTAINING
Pickled pearl onions , thinly sliced
Chopped frisée ( white and light green parts only ), for garnish
Snipped fresh chives , for garnish Fresh lemon juice , for drizzling Extra-virgin olive oil , for drizzling
Heat 2 tablespoons oil in a large castiron skillet over high just until smoking . Add one third of the mushrooms in a single layer and cook , without stirring , until golden brown , about 3 minutes . Stir in 3 thyme sprigs , 2 crushed garlic cloves , ¼ teaspoon salt , and ¼ teaspoon pepper . Reduce heat to medium high , and cook , stirring occasionally , until mushrooms are tender and browned all over , about 3 minutes . Add 1 tablespoon butter , 1 tablespoon parsley , and 1 teaspoon vinegar . Cook , stirring occasionally , until mushrooms are coated in butter , about 1 minute . Transfer mushroom mixture to paper towels to drain ; discard cooked garlic and thyme .
Wipe skillet clean , and repeat process 2 times with remaining oil , remaining mushrooms , remaining thyme , remaining garlic , ½ teaspoon salt , ½ teaspoon pepper , 2 tablespoons butter , remaining parsley , and remaining vinegar . Place all mushrooms in a large bowl and season with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper . Keep warm or let cool to room temperature .
Preheat oven to 350 °. Place brioche slices in a single layer on a wire rack set inside a baking sheet . Bake in preheated oven until lightly toasted , about 8 minutes per side . Brush with remaining 2 tablespoons softened butter .
Spread cheese evenly over brioche toasts . Spoon mushroom mixture evenly over toasts ; garnish with parsley , pickled onion slices , frisée , and chives . Drizzle with lemon juice and extra-virgin olive oil .
NOTES :
If you cannot find Délice de Bourgogne cheese , look for Saint Angel Triple Créme Original — it is excellent .
I topped with lemon zest for extra zing — contributor Sydney Farris says pistachios are tasty on top , as well .
HOLIDAY 2020 59