Mushrooms on Toast

2 TBS butter

1 lb portobello, thinly sliced

1 tsp thyme, chopped

2 garlic cloves, minced

salt and pepper

splash Sherry or Marsala

1/4 cup creme fraiche

2 thick slices country bread

2 TBS parsley, chopped

1. Heat skillet, melt butter, sautee mushrooms until lightly browned
2. Add thyme and garlic, salt and pepper, sautee another minute
3. Add sherry or marsala, creme fraiche, simmer 2 minutes
4. Toast and butter bread, place on individual heated plates
5. Top toast with mushroom mix, pour juices over top, sprinkle parsley