Mushroom Toast
This Mushroom Toast is a quick, flavorful, and satisfying meal that combines sautéed mushrooms, aromatic herbs, and melty cheese on crispy sourdough. Perfect for any time of day, it’s fiber-rich, packed with plant-based nutrients, and ready in under 30 minutes. A gourmet-tasting toast that’s simple, healthy, and meal-prep friendly.
Equipment
- 1 Medium skillet (10–12 inches)
- 1 knife
- 1 cutting board
- 1 spoon or spatula
- 1 Toaster oven or conventional oven
- 1 Measuring Spoons Set
Ingredients
- 2 –3 tbsp olive oil or ½ tbsp butter/ghee
- 12 –16 oz mushrooms any variety: cremini, button, oyster, shiitake, chanterelle, morel, or porcini, sliced or torn
- Salt and pepper to taste
- 2 garlic cloves sliced or roughly chopped
- 1 shallot finely chopped
- 2 tbsp fresh thyme or sage/rosemary
- 4 tbsp wine white, sherry, red, rosé, or Marsala or broth/water as substitute
- 2 slices sourdough bread toasted
- 2 –3 oz cheese Gruyère, Comté, Swiss, Brie, or Cambozola goat cheese; vegan option available
- Drizzle truffle oil optional, for finishing
Instructions
- Preheat the Oven or Toaster Oven: Begin by preheating your oven to 400°F (200°C). If using a toaster oven, simply set it to the toast or bake setting. Preheating ensures that your bread will become perfectly crisp while the cheese melts evenly later on. This small step makes a big difference in texture and presentation.
- Prepare the Mushrooms: While the oven is heating, clean your mushrooms using a damp cloth or soft brush to remove any dirt. Avoid rinsing them under water, as mushrooms absorb moisture and can become soggy. Slice or tear the mushrooms into bite-sized pieces, keeping them roughly the same size for even cooking.
- Heat the Oil in the Skillet: Place a medium-sized skillet over medium heat and add 2–3 tablespoons of olive oil (or substitute with ½ tablespoon of butter or ghee for a richer flavor). Allow the oil to heat until shimmering but not smoking. The right temperature will help the mushrooms brown beautifully.
- Sauté the Mushrooms: Add the mushrooms to the hot skillet, then season generously with salt and freshly ground black pepper. Stir occasionally, allowing them to cook evenly. Continue sautéing until the mushrooms become golden brown and tender. This usually takes about 6–8 minutes. Lower the heat slightly if the mushrooms begin to release too much liquid too quickly.
- Add Aromatics: Once the mushrooms are golden, create a small well in the center of the pan. Add a bit more olive oil if the pan looks dry. Stir in the chopped shallots, garlic slices, and fresh thyme. Cook for 1–2 minutes in the center until fragrant, then fold the mushrooms back in. Sauté for another 2–3 minutes so that the flavors meld beautifully.
- Deglaze the Pan: Pour in approximately 4 tablespoons of your chosen wine (white, sherry, red, rosé, or Marsala) or substitute with broth or water if preferred. Use a wooden spoon to scrape any caramelized bits from the bottom of the skillet—these add incredible depth of flavor. Allow the liquid to cook off completely, leaving a glossy coating on the mushrooms. Taste and adjust seasoning with additional salt and pepper if needed.
- Prepare the Bread and Cheese: While the mushrooms finish cooking, lay two slices of sourdough bread on a baking sheet or toaster oven rack. Generously spread or layer your choice of cheese over each slice. Cheese options include Gruyère, Comté, Swiss, Brie, or Cambozola goat cheese. If you prefer a vegan version, use a plant-based melting cheese.
- Toast the Bread and Melt the Cheese: Place the cheese-topped bread into the preheated oven or toaster oven. Toast until the bread is golden and crisp, and the cheese has melted completely, forming a smooth, gooey layer. This should take roughly 3–5 minutes depending on your oven’s heat intensity. Keep a close eye to prevent over-browning.
- Assemble the Mushroom Toast: Once the bread is toasted and cheese is melted, remove from the oven. Immediately pile the warm, sautéed mushrooms on top of the cheesy slices. Make sure to distribute the mushrooms evenly so every bite has a perfect balance of flavors.
- Add Finishing Touches: If desired, drizzle a small amount of truffle oil over the mushrooms for a luxurious aroma and extra flavor. This step is optional but highly recommended for a restaurant-style finish.
- Serve and Enjoy: Serve your Mushroom Toast immediately while warm. Pair it with a fresh salad or light side for a complete meal. These toasts are perfect for breakfast, brunch, lunch, or even a simple dinner. For leftovers, store sautéed mushrooms separately in the refrigerator and reheat before assembling.
Notes
- Use a mix of mushrooms for depth of flavor, such as cremini, oyster, or shiitake.
- Avoid washing mushrooms under running water; gently wipe them clean with a damp cloth to maintain texture.
- Sauté mushrooms over medium to medium-low heat to achieve golden-brown edges without steaming.
- Taste and adjust seasoning at multiple stages to ensure maximum flavor.
- Truffle oil is optional but adds a luxurious, aromatic touch when drizzled just before serving.
- This recipe is perfect for meal prep: mushrooms can be cooked ahead and reheated, while bread and cheese are best toasted fresh.
