Thick slices of toasted sourdough piled high with garlicky, butter-braised mushrooms and melted gruyère — a savory breakfast-meets-lunch upgrade.
Sear the mushrooms in butter over high heat until deeply browned.
Add garlic and thyme, cooking just until fragrant.
Toast the sourdough slices until golden.
Pile the mushrooms onto the toast, top with gruyère, and broil until melted and bubbling.
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