Image by photo credit to Ngoc Minh Ngo
1/3 cup sour cream
1/2 tsp all-purpose flour
4 scallions, chopped
1 1/2 Tbsp unsalted butter
1/2 cup heavy cream
1/3 cup plus 2 Tbsp finely grated Parmigiano Reggiano
3-4 Tbsp extra virgin olive oil
10 oz wild mushrooms such as maitake, trumpet, or oyster torn into small cluster if large
1 clove garlic, finely chopped
3 Tbsp chopped flat leaf parsley
6 slices bread for toasting
1. Whisk together sour cream and flour in a small bowl.
2. Cook scallions, butter, and 1/4 tsp each salt and pepper in a skillet until scallions are tender. Add cream and simmer until just thickened, about 2 minutes. Stir in sour cream mixture and cook 1 minute. Removed from heat and stir in 1/3 cup cheese. (This can be made 3 days ahead and kept chilled until you're ready to serve.)
3. Heat oil in a large skillet until hot. Add mushrooms, season with salt and pepper, and sauté until golden, about 5 minutes. Add garlic and cook 1 minute longer. Stir in parsley and remove from heat.
4. Toast bread. Set oven to broil. Arrange toasts on a baking sheet and generously spread with scallion-cream and sprinkle with remaining cheese. Broil until brown and bubbly. Top with mushrooms.
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