Thyme-Scented Sautéed Mushrooms on Sourdough Slivers

This isn’t just toast — it’s a micro-ritual that reminds your body it’s supported.

Simple ingredients, working in harmony — the way nature intended.

When you sauté mushrooms slowly over heat, something therapeutic happens: their cell walls release beta-glucans, a soluble fiber shown to support immune balance, gut health + metabolic regulation. Add thyme — rich in thymol, an antimicrobial compound + you have a snack that tastes comforting but functions like nourishment.

Thyme-Scented Sautéed Mushrooms on Sourdough Slivers

• 8 oz mushrooms, sliced or torn (chanterelles, cremini, shiitake, or mix!)

• 1 small shallot or 1/2 yellow onion, thinly sliced

• 2-3 sprigs fresh thyme, plus more for garnish

• 1 small clove of garlic, grated or minced

• 1-2 tbsp extra virgin olive oil

• Splash of dry white wine, or broth

• 6-8 sourdough slices, toasted

• Drizzle of high quality olive oil, for finishing

• Sea salt + black pepper, to taste

• Optional: 1 tbsp unsalted butter (for richness)

Benefits

• The herbs → calm inflammation

• The fibers → feed our gut microbes

• The fermented foods → help our digestion catch its breath

• The warm, grounding flavors that shift a stressed nervous system into steadiness