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!
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!
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!