Prep Time
20 Mins
Cook Time
12 Mins
Yield
Yield: 24 pieces (serving size: 2 pieces)
Photo: Travis Rathbone; Styling: Megan Hedgpeth

How to Make It

Step 1

Preheat oven to 400ºF. In a 12-inch nonstick skillet, heat 2 Tbsp. oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until they release their liquid and begin to turn golden, about 10 minutes. Add garlic and thyme; sauté for 1 minute. Season generously with salt and pepper. Add sherry; cook, stirring, until almost evaporated. Remove from heat and swirl in butter. (You can make mushrooms 1 day ahead; do not add butter. When ready to serve, reheat mushrooms in a skillet, then swirl in butter.)

Step 2

While mushrooms are cooking, brush baguette slices with remaining 1 Tbsp. oil; arrange on a baking sheet. Bake until beginning to crisp, about 6 minutes. Let cool.

Step 3

Spread goat cheese on toasts; top with mushroom mixture and serve.

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