Toasts of all shapes and sizes are great additions to brunch menus. It all started with the famous avocado toast, and has grown to a whole menu section. Chefs and restaurants recognize that crusty bread is a perfect vehicle for all sorts of delicious things: homemade jams and compotes, various cheeses and meats, and even sauted mushrooms. Mushroom toast combines flavorful, meaty mushrooms with melty cheese to make the ultimate topping for toast. It's so much more than the sum of its parts, and can be eaten on its own for breakfast, alongside fresh fruit for brunch, or with a simple salad for an easy dinner. We like to use a mix of two to three kinds of fresh mushrooms, such as shiitake, cremini, oyster, and chanterelles. If you don't have access to a large selection of fungi, creminis will do just fine. If you have some handy, you can add a small splash of dry white wine or vermouth when you add the soy sauce. Just let it cook off a bit before proceeding with the recipe. It'll add an extra boost of flavor. When choosing your bread, gravitate towards a rustic loaf with a bit of weight, a crunchy exterior, and nice flavor. Whole wheat varieties are good here, as well as multi-grain and seeded loaves.
