Ingredients:

  • 1 pound (450 g) fresh mushrooms (cremini or button), cleaned and sliced
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and pepper to taste
  • 4 English muffins, split in half (or 8 half-slices of baguette)
  • 2 tablespoons (30 g) unsalted butter, softened
  • Optional: 1-2 tablespoons (15-30 ml) grated Parmesan cheese for extra flavor

Instructions:

  1. Split the English muffins in half.
  2. Spread softened butter on each half (add Parmesan if desired).
  3. Toast muffins in a toaster or under the broiler until golden brown.
  4. Heat olive oil in a non-stick skillet over medium heat.
  5. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Add sliced mushrooms to the skillet.
  7. Stir frequently; cook for about 5-7 minutes until mushrooms are tender and browned.
  8. Stir in thyme, salt, and pepper. Cook for an additional 1-2 minutes.
  9. Place sautéed mushrooms generously over toasted muffin halves.
  10. Serve warm, garnished with additional thyme if desired.