New Twist for Mushrooms on Toast
Elevate your brunch game with this luxurious recipe for "New Twist for Mushrooms on Toast." Featuring a decadent blend of sautéed cremini and shiitake mushrooms, fragrant garlic, and fresh thyme, this dish is taken to the next level with a rich, creamy Parmesan-infused sauce and a drizzle of aromatic truffle oil. Served over crispy, golden sourdough toast, this indulgent spin on a classic is quick to make—ready in just 25 minutes—and perfect for brunch, lunch, or a cozy dinner. Topped with a sprinkle of fresh parsley, each bite delivers a symphony of savory flavors and textures that feel both comforting and sophisticated. Ideal for mushroom lovers and foodies alike, this recipe will make your toast the star of the table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 200 grams cremini mushrooms, sliced
- 100 grams shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 100 milliliters heavy cream
- 30 grams grated Parmesan cheese
- 0.5 teaspoons truffle oil
- 4 slices sourdough bread, thickly sliced
- to taste salt
- to taste black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sliced cremini and shiitake mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are golden brown and softened.
Add the minced garlic and thyme leaves to the mushrooms and cook for an additional 1 minute, stirring constantly to avoid burning the garlic.
Pour in the heavy cream and stir to combine. Let it simmer for 2-3 minutes until slightly thickened.
Stir in the grated Parmesan cheese and mix until melted and incorporated into the sauce.
Drizzle the truffle oil over the mushroom mixture and season with salt and freshly ground black pepper to taste. Remove from heat.
While the mushroom mixture is cooking, drizzle the remaining olive oil on both sides of the sourdough bread slices and toast them in a separate skillet or under a broiler until golden brown and crispy.
To serve, spoon the creamy mushroom mixture generously over each slice of toasted sourdough bread.
Garnish with freshly chopped parsley and serve immediately for a flavorful and indulgent treat.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 4533 mg | 197% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 10.6 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 466 mg | 36% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1271 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.
