Golden brown, savoury mushrooms piled on crusty, garlicky bread make these mushrooms on toast recipes perfect for an appetizer, lunch or snack. So filling and delicious!
Today I’m sharing a super simple recipe with options: mushrooms on toast made 3 ways! Because ya know we have got to have options! Though, with me, when given too many options I get a little indecisive. My hubby can attest to that.
Maybe in the case of mushrooms on toast, however, I’ll just call it a day and enjoy all three varieties!
Twist my rubber arm, LOL.
The three versions of this recipe is beyond simple and requires basically a few things: cook mushrooms, toast bread and assemble with some other simple ingredients.
True story: Girl can’t toast bread if her life depended on it. Okay, that may be a tad dramatic, but I do often burn toast.
Every other time I toast bread, I burn it. I wonder off doing whatever else and then there goes the fire alarm. I guess it’s one of my little quirks. My bad.
Anyway, onto these delicious mushrooms on toast recipes, shall we?
What Type of Mushrooms Should I Use?
For this recipe, I opted to use cremini mushrooms, otherwise known as “baby bella” or “baby portobello.” Cremini mushrooms are just a cross between white button and portobello mushrooms.
Cremini mushrooms are readily available in grocery stores, pretty budget friendly and taste delicious. If you want to go ahead and use white button, though, go right for it!
How To Clean Mushrooms
There’s always this debate on how to clean mushrooms. Do you gently wipe with a dampened paper towel (or two), removing any debris, or rinse under water?
Honestly, I’ve done both.
For this recipe, however (and to obtain a lovely golden brown colour), I simply dampened some paper towels and removed any debris or dirt.
Mushrooms are super high in moisture, so when you rinse aggressively under water, you’re adding to that moisture level. Not the end of the world, it will just take longer for them to brown; plus, you probably want to enjoy this deliciousness as soon as possible!
Best Way To Cook Mushrooms
So, after your mushrooms are all cleaned up, you’ll want to slice them. I sliced them about ¼ of an inch thick. You don’t want them too thin because you still want to see the mushroom shape for the most part. Full details are in the recipe card below, but here are the basics:
- Grab a large cast-iron pan.
- Place pan over medium heat on your stovetop and add half of the olive oil
- Add half of the mushrooms. Spread out in pan so there’s a little bit of space between them.
- Don’t touch them for about 5 minutes.
- After 5 minutes, stir and cook an additional 4 to 5 minutes or until you’ve released most of the moisture and they’re golden brown. I still like a little moisture in mine, but if you like less cook a little longer.
- Repeat with remaining oil and mushrooms.
- Once mushrooms are good to go, add all of them back to pan, throw in a dab of butter, salt and pepper and stir to combine.
- Then they’re ready to be devoured on toast.
When Should I Season the Mushrooms?
Seasoning of the mushrooms comes at the end when they’ve released some of their water. If you season too early, they will take longer to properly brown.
Can I Add More Flavour to the Mushrooms?
If you like, you could stir in some minced garlic during the last minute or two of cook time.
However, what I did for these mushrooms on toast recipes is rub garlic on the actual toast instead. A little garlic goes a long way here so unless you’re a huge garlic fan like me (or trying to ward off vampires or something), rub gently.
Tips for Making This Easy Mushroom Recipe
- This recipe uses 1 pound of mushrooms and yields about 8 mushrooms on toast portions. Reduce if you want less.
- Speaking of portion sizes, the quantity you yield may vary depending on the size of your bread slices. I used sourdough and they were generous sandwich-sized slices.
- There is no “set in stone” quantities for the toppings you use here. The amount may vary depending on the size of bread and what you like. Enjoy blue cheese a lot? Use what you like. Like things sweet? Add extra honey. Nothing complicated here. Build your mushroom toasts how you like it!
- If you want things a little more lush try creamy mushrooms on toast! Stir in about ½ to 1 tablespoon of creme fraiche at the end of cook time.
Whole Grain Mustard, Cheddar and Mushroom Toast with Thyme:
Smashed Avocado and Mushroom Toast with Chili Pepper:
Creamy Blue Cheese and Mushroom Toast with Honey:
More Yummy Mushroom Recipes
Hope you love these easy mushrooms on toast recipes! Which one would you pick?
If you make this any of these mushrooms on toast recipes, be sure to leave a comment below!
Easy Mushrooms on Toast Recipes (Three Versions)
Ingredients
Mushrooms and Toast Ingredients (enough for about 8 decent sized slices of bread)
- 1 tablespoon olive oil
- 1 pound baby bella mushrooms or cremini mushrooms, cleaned of any dirt and debris, and sliced
- 1 tablespoon unsalted butter
- pinch salt
- pinch freshly ground black pepper
- 1 clove garlic
- 8 slices sourdough bread, or your favourite variety of bread
Avocado Chili Pepper Version (ingredients listed below for 1 toast)
- ½ avocado, pitted and peeled
- 1 tablespoon lemon juice, optional
- sautéed mushrooms, to taste
- ½ chili pepper, thinly sliced (or ¼ teaspoon crushed red pepper flakes)
Blue Cheese and Honey Version (ingredients listed below for 1 toast)
- 2 tablespoons blue cheese
- sautéed mushrooms, to taste
- 1 teaspoon honey
Cheddar, Whole Grain Mustard and Thyme Version (ingredients listed below for 1 toast)
- ½ tablespoon whole grain mustard
- 1 ounce shredded cheddar cheese, about ¼ cup
- sautéed mushrooms, to taste
- ¼ teaspoon chopped fresh thyme leaves
Instructions
How to Cook Mushrooms
- Heat half of the olive oil (1.5 teaspoons) in a 12-inch cast-iron skillet over medium heat.
- Add half of the mushrooms (work in batches so pan is not overcrowded). Cook for 5 minutes, undisturbed. Stir and cook another 3 to 5 minutes. Transfer cooked mushrooms to a plate and set aside. Continue cooking second batch, adding remaining 1.5 teaspoons of olive oil and mushrooms.
- Once second batch of mushrooms are cooked, add all mushrooms back to the skillet, stir in butter and a pinch each of salt and black pepper.
Mushrooms on Toast with Avocado and Chili Pepper Assembly
- Toast bread and (gently) rub with a clove of peeled garlic.
- In a bowl, mash avocado, then mix in lemon juice (if using). Spread avocado on toast.
- Top avocado with cooked mushrooms and chili pepper. Serve and enjoy!
Mushrooms on Toast with Blue Cheese and Honey Assembly
- Toast bread and (gently) rub with a clove of peeled garlic.
- Spread with blue cheese. Top with cooked mushrooms and drizzle with honey. Serve and enjoy!
Mushrooms on Toast with Cheddar, Whole Grain Mustard and Thyme Assembly
- Toast bread and (gently) rub with a clove of peeled garlic.
- Spread mustard over bread. Top with cheddar cheese. Place the toasts on a sheet pan and broil in the oven for a minute or just until the cheese is melted.
- Top with cooked mushrooms and fresh thyme leaves. Serve and enjoy!
Notes
- The ingredient list above for the mushroom component is for approximately 8 toasts, while the combination components are for 1 toast. You may want to make just one variety or all 3 and I find it’s easier to follow as listed above.
- This recipe uses 1 pound of mushrooms and yields about 8 mushrooms on toast portions. Reduce if you want less.
- Speaking of portion sizes, the quantity you yield may vary depending on the size of your bread slices. I used sourdough and they were generous sandwich-sized slices.
- There is no “set in stone” quantities for the toppings you use here. The amount may vary depending on the size of bread and what you like. Enjoy blue cheese a lot? Use what you like. Like things sweet? Add extra honey. Nothing complicated here. Build your mushroom toasts how you like it!
- If you want things a little more lush try creamy mushrooms on toast! Stir in about ½ to 1 tablespoon of creme fraiche at the end of cook time.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Alina | Cooking Journey Blog
I loooove all the options here! Don’t know which to choose at first! Maybe avocado, because it is a little more colorful and spicy?? Guess I need to make aaall of them 🙂
This posts sums up best toasts, really. Mushrooms make everything much more delicious.
I saw your recipe couple times on different social platforms and it always makes me want to try it.
Thanks so much for sharing these delicious ideas!
Dawn - Girl Heart Food
Thank you so very much!! Gotta have options, right?
Karen (Back Road Journal)
I would have to have one of each…otherwise, it would be too hard to decide which one to take. 🙂
Dawn - Girl Heart Food
I choice 😉 Thanks Karen!
Terri
So simple but so awesome! Two of my very fave things- toast and mushrooms, yet I never thought to eat them together. Sooo making this!
Dawn - Girl Heart Food
Woo hoo! So happy to hear that! Thank you Terri 🙂
Kristen
Love mushrooms on toast, such a great appetizer or anytime snack. Love the 3 different flavour profiles you did here.
Dawn - Girl Heart Food
Totally! Thank you Kristen 🙂
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Savoury mushrooms are so appealing and you have done them justice with your variations of mushroom toast, Dawn! They all look so yummy to me – I think the Cheddar, mustard and thyme variation would be my favourite, but I’ll bet the other variations are just as wonderful. And, on sourdough – perfection! Thanks so much for sharing.
Dawn - Girl Heart Food
A million thanks, Denise!! Good choice 😉 Happy Easter 🙂