Toasted rye bread topped with sautéed mushrooms in a butter and garlic cream. This shelf holds a sturdy loaf that turns crisp under the broiler, the perfect base for a quick supper that tastes more composed than it is.

Serves 2. 20 minutes, 15 at the stove.

About 470 calories a serving, 10 g protein, 36 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Place 4 slices of rye bread on a baking sheet and slide under the broiler 4 inches from the heat until the tops are golden and crisp, about 3 minutes. Watch them so they don't burn.3 min
2. While the bread toasts, melt 2 tablespoons butter in a skillet over medium-high heat. Mince 2 garlic cloves and add them to the butter, stirring until fragrant, about 30 seconds.
3. Slice 8 ounces mushrooms and add them to the pan, stirring often until they release their liquid and begin to brown, about 5 minutes. Season with salt and pepper.5 min
4. Pour in 1/2 cup heavy cream and simmer, stirring, until the sauce thickens slightly, about 2 minutes. Taste and adjust seasoning.2 min
5. Divide the mushroom topping evenly among the four toasted bread slices and serve at once.

Note Swap the mushrooms for thinly sliced tomatoes and a pinch of dried oregano if you prefer. Leftovers keep, covered, for one day; reheat gently in a skillet. Serve with a crisp green salad or a simple slaw.