Mixed Mushrooms on Toast
Elevate your brunch game with this exquisite recipe for Mixed Mushrooms on Toast, a perfect blend of earthy flavors and comforting textures. Featuring a medley of cremini, shiitake, and oyster mushrooms, this dish is expertly sautéed with garlic, fresh thyme, and a touch of white wine or vegetable stock for a depth of flavor that's irresistible. Served atop thick slices of golden, toasted sourdough, each bite is a delightful combination of umami-rich mushrooms and crisp, hearty bread. Quick and easy to prepare in just 25 minutes, this recipe is perfect as a savory breakfast, a light lunch, or an elegant appetizer. Garnished with fresh parsley, this dish not only delivers on flavor but also makes for a stunning presentation. Whether you're a mushroom lover or simply looking for a quick vegetarian option, Mixed Mushrooms on Toast is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 300 grams mixed mushrooms (such as cremini, shiitake, and oyster mushrooms)
- 2 units garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons dry white wine (optional, or substitute with vegetable stock)
- 4 slices sourdough bread (or your preferred bread), thickly sliced
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Clean the mushrooms using a damp paper towel or a mushroom brush to remove dirt. Slice larger mushrooms into bite-sized pieces and leave smaller mushrooms whole for variety in texture.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbling.
Add the mushrooms to the skillet in a single layer. Cook without stirring for about 3 minutes to allow them to caramelize and develop color.
Stir the mushrooms and continue cooking for another 3–4 minutes until they release their juices and begin to brown.
Add the minced garlic and thyme to the mushrooms. Stir well and cook until the garlic becomes fragrant, about 1 minute.
Season the mushrooms with salt and black pepper. If using white wine or vegetable stock, deglaze the pan by adding it and stirring to scrape up any browned bits from the bottom. Let the liquid cook off for 1–2 minutes.
While the mushrooms are cooking, toast the bread slices until golden brown using a toaster or under the broiler. Optionally butter the toast for added richness.
To serve, divide the cooked mushrooms evenly over the toasted bread slices. Garnish with chopped fresh parsley, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 7.6 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 121 mg | 9% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
