Creamy Mushroom Toast For Your Delightful Weekend

For a tasty, quick vegetarian meal, make some simple creamy mushroom toast. It's great for breakfast, lunch, and dinner. This can be prepared as an appetiser, a quick supper with a plain green salad, or a breakfast variation with an egg on top. While it is effective year-round, fall and winter are when people adore it the most because that is when mushrooms are in their glory. The size of spinach is often mentioned, but mushrooms also shrink in size. Although the amount of mushrooms called for in this dish may seem excessive, after being cut into slices and sautéed, they become smaller. One pound (454g) of mixed mushrooms are required for this dish. 

A selection of mushrooms will produce a dish with excellent texture and flavour. Mushrooms should be sautéed in batches to prevent crowding the pan, which would cause the mushrooms to steam rather than sear, over medium heat until thoroughly browned. Let the additional liquid cook off if the mushrooms release a lot of moisture. A few tablespoons of butter should be stirred into the cooked mushrooms along with the garlic, chilli/red pepper flakes, and herbs of your choice. Stir thoroughly before adding salt, pepper, and lemon. Although butter does an excellent job of making the mushrooms smooth and velvety, you can still add a little cream at this time. 


5 tbsp extra-virgin olive oil divided 

1 pound mixed mushrooms (you can use a combination of crimini, maitake and shiitake mushrooms) 

8 tbsp unsalted butter, divided 

2 sprigs fresh thyme 

Kosher salt, to taste 

Freshly cracked black pepper, to taste 

1 medium shallot, diced 

2 tsp white miso paste 

1 cup dry white wine 

½ cup crème 

2 (1”/ 2.5cm) thick slices crusty French bread, halved 

2 tbsp chopped fresh herbs ( use chives, parsley and fennel fronds) 

Pickled shallots, for serving (optional) 


Three tablespoons (26g) of the olive oil are added to a sizable sauté pan that has been heated to medium-high heat. Add the mushrooms and cook them for about three minutes, until they shrink in size, working in batches if necessary to prevent overcrowding the pan. Add two tablespoons (28g) of butter, some thyme sprigs, and salt and pepper to taste. For an additional 3 minutes or so, sauté the mushrooms until they release their water and turn golden brown. Add all of the mushrooms back to the pan if they were cooked in portions. When the shallots are added, sauté them for about 3 minutes while stirring occasionally. Add the miso paste and stir. Add the wine, and after four minutes, let it almost completely evaporate. Take out the mushrooms and place them in a medium bowl. The cast iron pan should be cleaned and heated to medium. The remaining butter should melt before the remaining oil is added and heated thoroughly. Place the bread slices in the pan and toast them for 2 minutes or until golden brown. Place the mushroom mixture on top of the toast and drizzle any remaining sauce on top. Sprinkle the herbs and pickled shallots over top (optional).