Mushroom Toast with Egg

This is a super easy warm dinner. Adding a fried egg on top is optional, but it is delicious.

Serves 2

Adapted from NY Times Cooking. The photo is theirs

Ingredients

• 2 Tbl. butter

• 1 pound mushrooms (any mixture will do, or just use simple cremini mushrooms)

• 2 garlic cloves, grated or minced

• Salt and pepper

• Splash of marsala wine or sherry, or red wine (optional)

• Ricotta or goat cheese at room temperature

• Good crusty bread

• 4 eggs

• Parsley, chopped (optional)

Instructions

1. Melt the butter in a large skillet, then add the mushrooms and cook, stirring occasionally, until they're soft and browned (about 8 minutes).

2. Add garlic and salt and pepper and cook another few minutes until garlic is well incorporated. Add a splash of marsala, sherry or wine if you have it and cook until it's evaporated. Turn the burner down to keep the mushrooms warm.

3. Meanwhile toast 1" thick slices of crusty bread in a toaster or under the broiler. Spread them with ricotta or goat cheese and place on a plate. Put in the oven at 250 degrees to keep warm if necessary.

4. Fry your eggs. When done, pile some mushroom mixture onto each slice of bread and slide your egg on top. Sprinkle some parsley on top if you have it and add more salt and pepper to taste.

Notes

If you'd like, you can add a thinly sliced shallot to the mushrooms while they're cooking. At the end you can stir in some spinach until the leaves wilt. Just about any herb can work on top -- parsley, basil, mint, thyme... whatever you have.