Wild Mushroom Toasts

• 4 tablespoons extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 small garlic cloves, minced
• 2 sprigs fresh thyme
• 3/4 pound wild mushrooms, stemmed and thinly sliced
• 1/2 cup sour cream
• Zest and juice from 1/2 lemon
• 1 tablespoon chopped parsley
• 1 tablespoon chopped tarragon
• Kosher salt
• Freshly ground white pepper
• Toasted baguette slices

Heat a large saucepan over medium heat. Add 2 tablespoons of the olive oil and the diced onions; season with salt and pepper. Cook the onions until tender, 3 to 5 minutes. Add the minced garlic and lower the heat. Add the thyme and mushrooms; season with salt and pepper once more. Cook until the mushrooms are tender and most of their liquid has evaporated from the pan, 8 to 10 minutes. Remove and discard the thyme sprigs.

Add the sour cream and let it melt over the mushrooms. Add the lemon zest, parsley, and tarragon; stir to combine. Taste for seasoning and adjust if necessary.

Transfer the contents of the pan to a large bowl. Spoon some of the mushroom mixture on top of the baguette slices and serve immediately.