Easy Creamy Mushroom Toast (Vegan Optional)

5 from 9 votes
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Enjoy this delicious and versatile creamy mushroom toast in under 15 minutes as a filling mushroom breakfast, appetizer (Mushroom Bruschetta), or light lunch. All you need are just 7 ingredients, one pan, and this recipe can be made with or without dairy!

Toasted bread topped with mushrooms in a round plate

The classics are classic for a reason, and this creamy mushroom toast recipe is no different. With just a few simple ingredients and barely any time at all, you can be serving up a delicious, creamy, flavorful, mushroom breakfast or appetizer – ready to impress. Plus, this recipe is super versatile, too – for a mushroom toast appetizer (like mushroom bruschetta), you just need to make a few tweaks. Use dairy-free ingredients for vegan toast, and swap out the mushrooms based on how ‘fancy’ and ‘flavorful’ you want to go.

Creamy mushrooms in a pan

This may seem odd for those who haven’t had it, but this creamy mushroom toast recipe is perfect for starting the day around the holiday season. I’m sure it’s not just me who has seasonal special holiday breakfasts, right? Well, this breakfast mushrooms on toast recipe is perfect for Boxing Day and New Year’s Day, or after any big celebration. It is simple enough not to feel too tiring after the previous day of kitchen time, but still slightly indulgent and special to impress friends and family.

More so, you can also quickly adapt this recipe into a simple mushroom appetizer with just a few simple swaps. Ditch the big bread for a french baguette/crostini style bread, and you can whip up a delicious mushroom bruschetta or crostini in no time.

Toasted bread topped with mushrooms

This is a great base recipe overall, with tons of ways to add extra veggies, protein, flavor, richness, etc., based on your mood and the occasion. Check out my recipe notes section below for all my favorite variations and options!

And if you like quick and easy toast recipes, why not check this Avocado Toast post (including 30+ best avocado toast toppings), this Cheese Toastie, or this Pan Con Tomate (tomato bread)?

The Ingredients

  • Mushrooms: this is where you can let loose. I’ll often use whatever mushrooms I have available. Wild mushrooms will add an explosion of flavor, but simple button, baby portobello, or cremini mushrooms work just as well.
  • Herbs: I used parsley. You can experiment with other herbs, too, like thyme, rosemary, sage, tarragon, etc.
  • Butter: I use homemade butter or a favorite dairy-free butter.
  • The ‘cream’ element: you can use double cream or oat milk/cream or another dairy-free cream for a vegan option.
  • Bread: use your favorite loaf of bread for toasting. I used a lovely seeded loaf (similar to this Simple Multigrain Bread). You could also use these New York Style Bagels for something a little different. 
  • Salt & Pepper: to season

Check out the recipe notes section below for even more optional ingredient add-ins and recipe variations. This includes how to adapt to a mushroom toast appetizer like bruschetta or crostini!

How To Make Mushroom Toast

Step 1: Prepare the mushrooms & garlic

First, clean the mushrooms by rubbing them gently with a kitchen towel to remove any dirt. Avoid washing them (read recipe notes for why).

Cleaning mushrooms

Once clean, thinly slice the mushrooms. If you’re using several wild mushrooms or different shaped mushrooms, then chop to your liking.

Slicing mushrooms and garlic

Next, finely chop or mince the garlic.

Step 2: Saute the mushrooms

Heat a dry pan (no oil) over medium heat and add the mushrooms. Cook them for a few minutes, allowing them to brown and cook through. Stir them occasionally, flipping over to make them evenly cooked.

Then add the butter (or oil) and pan fry for a further 1-2 minutes. Add the thyme (or herbs of choice) with the garlic and salt and pepper and stir to combine.

Steps for cooking mushrooms

Finally, add the double cream (or oat milk/cream), stir, and cook for a further 1-2 minutes.

Step 3: Prepare the toast & serve

Meanwhile, as the creamy mushrooms are cooking, toast your bread.

When ready, serve the mushrooms over the toast and top with some additional herbs. Enjoy your mushroom toast immediately!

You can serve the mushroom toast alone as a breakfast or appetizer. Alternatively, serve alongside a side salad as a lunch/dinner.

How To Store

I enjoy mushrooms on toast best when made fresh. However, you could make them ahead.

The toasted bread can be stored in an airtight container for 1-2 days. Likewise, the prepared creamy mushroom topping can be prepared and stored in a container in the fridge for 1-2 days.

Once the creamy mushroom toast is prepared, the sauce will make the toast go soggy – so it’s best eaten fairly soon!

Toasted bread topped with mushrooms in a round plate

Recipe Notes & Variations

Mushroom Toast Variations

  • For Mushroom Bruschetta: you can use a diagonally sliced baguette or a sourdough loaf. Rub the bread with a little raw garlic and a brush of olive oil (or avocado oil) before topping with the creamy mushrooms.
  • For Mushroom Crostini: use a smaller, fine-textured bread like a french baguette. This mushroom appetizer can be enjoyed as-is or with any of the variations mentioned below.
  • Gluten-free: simply use your favorite gluten-free bread/bagels.
  • Cheese: optionally shmear the toast with some homemade cream cheese or ricotta (or vegan ricotta) before topping with mushrooms. You could also melt other cheese over the toast instead or sprinkle the creamy mushrooms with a little parmesan. Or make a grilled cheese and add a bit of these mushrooms.
  • To add spice: you can add a little cayenne, sprinkle the mushroom toast with some chili flakes, or drizzle with a little chili oil.
  • The creamy element: you can also swap the oat milk for cream or dairy-free cream alternative. You could also use creme fraiche instead.
  • For a lighter option: remove the milk/cream element entirely and use a little butter. They’re still wonderfully creamy and flavorful but a little lighter.
  • Egg: you could top the mushrooms with a sliced medium-boiled egg, poached egg, or fried egg/sunny side up.
  • Alcohol: feel free to add a splash (or more) of white wine to the creamy sauce and allow it to cook off for a few minutes.
  • For additional veggies: feel free to make some simple sauteed spinach or kale and layer up the mushrooms on top.
  • Drizzle with a little truffle oil for extra indulgence!
  • Add a little lemon juice or zest for extra ‘freshness.’
  • Drizzle with a little fresh pesto, like this Delicious Vegan Basil Pesto (with pistachios) or Carrot Leaf Pesto.

Other Top Tips

  • Make sure not to wash the mushrooms – just rub them clean. Otherwise, they’ll soak up water and will never become golden and crisp.
  • As Julia Child says – AVOID crowding the mushrooms in the pan, or they’ll never brown!
  • Depending on how crispy you want the mushrooms, you can change the way you slice them. I slice them fairly thinly.
  • Depending on if you’re making this as a mushroom appetizer, choose smaller varieties of mushrooms and chop them small enough. Remember, they’ll also shrink while cooking.

Other Mushroom Recipes

If you try this creamy mushroom toast recipe, then let me know your thoughts and questions in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.

Easy Creamy Mushroom Toast

5 from 9 votes
By: Samira
Enjoy this delicious and versatile creamy mushroom toast in under 15 minutes as a filling mushroom breakfast, appetizer (Mushroom Bruschetta), or light lunch. All you need are just 7 ingredients, one pan, and this recipe can be made with or without dairy!
Cook Time: 10 minutes
Total Time: 10 minutes
Servings: 1 Toast

Ingredients 
 

  • 7-10 mushrooms, more or less depending on size any type: button, baby portobello, cremini, shitake, enoki, and other wild mushrooms, etc.
  • 2 garlic cloves more or less to taste
  • 2 Tbsp double cream or oat milk or another dairy-free cream alternative
  • 1 tsp butter or olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • sprinkle thyme or your herb of choice (rosemary, sage, tarragon, etc.)
  • 1 slice bread sourdough, seeded, French baguette, bagels, etc.

Instructions 

Step 1: Prepare the mushrooms & garlic

  • Clean the mushrooms by rubbing them gently with a kitchen towel to remove any dirt. Avoid washing them (read recipe notes for why*).
  • Once clean, thinly slice the mushrooms. If you’re using several wild mushrooms or different shaped mushrooms, then chop to your liking.
  • Finely chop or mince the garlic.

Step 2: Saute the mushrooms

  • Heat a dry pan (no oil) over medium heat and add the mushrooms. Cook them for a few minutes, allowing them to brown and cook through. Stir them occasionally, flipping over to make them evenly cooked.
  • Add the butter (or oil) and pan fry for a further 1-2 minutes. Add the thyme (or herbs of choice) with the garlic and salt and pepper and stir to combine.
  • Add the double cream (or oat milk/cream), stir, and cook for a further 1-2 minutes.

Step 3: Prepare the toast & serve

  • As the creamy mushrooms are cooking, toast your bread.
  • When ready, serve the mushrooms over the toast and top with some additional herbs. Enjoy immediately!
    You can serve the mushroom toast alone as a breakfast or appetizer. Alternatively, serve alongside a side salad as a lunch/dinner.

How To Store

  • I enjoy mushrooms on toast best when made fresh.
    The toasted bread can be stored in an airtight container for 1-2 days. Likewise, the prepared creamy mushroom topping can be prepared and stored in a container in the fridge for 1-2 days.
    Once the creamy mushroom toast is prepared, the sauce will make the toast go soggy – so it's best eaten fairly soon!

Notes

  • Make sure not to wash the mushrooms – just rub them clean. Otherwise, they’ll soak up water and will never become golden and crisp.
  • As Julia Child Says – AVOID crowding the mushrooms in the pan, or they’ll never brown!
  • Depending on how crispy you want the mushrooms, you can change the way you slice them. I slice them fairly thinly.
  • Depending on if you’re making this as a mushroom appetizer, choose smaller varieties of mushrooms and chop them small enough. Remember, they’ll also shrink while cooking.

  • For Mushroom Bruschetta: you can use a diagonally sliced baguette or a sourdough loaf. Rub the bread with a little raw garlic and a brush of olive oil (or avocado oil) before topping with the creamy mushrooms.
  • For Mushroom Crostini: use a smaller, fine-textured bread like a french baguette. This mushroom appetizer can be enjoyed as-is or with any of the variations mentioned below.
Check out the recipe post, above, for tons more ways to customize this recipe to your liking!
Course: Appetizer, Breakfast, Brunch, Main
Cuisine: American
Freezer friendly: No
Shelf life: 2-3 Days

Nutrition

Serving: 1Toast, Calories: 168kcal, Carbohydrates: 24g, Protein: 8g, Fat: 6g, Saturated Fat: 1g, Sodium: 1330mg, Potassium: 496mg, Fiber: 3g, Sugar: 7g, Vitamin A: 62IU, Vitamin C: 5mg, Calcium: 93mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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