March 01, 2021

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Back to All Recipes

Makes 2 Servings


  • 2 tablespoons Sonoma Gourmet Sautéed Garlic Olive Oil
  • 1 tablespoon unsalted butter
  • 1 pound portobello or cremini mushrooms, thinly sliced
  • 1 teaspoon chopped thyme
  • 2 small garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup Sonoma Gourmet Cherry Tomato Basil Sauce
  • 1/4 cup crème fraîche or sour cream (optional)
  • 2 thick slices of country bread, for toasting
  • 2 tablespoons chopped parsley


  1. Heat a wide skillet over high heat and add olive oil and butter. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 5 minutes.
  2. Add thyme, garlic, salt, and pepper, and stir to combine. Sauté for a minute more.
  3. Add the Cherry Tomato Basil Sauce and crème fraîche. Stir to combine and let simmer for 5 to 6 minutes.
  4. Meanwhile, toast bread slices until golden. Lightly butter them and place them on individual plates.
  5. Spoon mushroom mixture over the toast and top with chopped parsley.
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In This Recipe

Sautéed Garlic Olive Oil

Sautéed Garlic Olive Oil


Cherry Tomato Basil Sauce

Cherry Tomato Basil Sauce


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