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Mushroom Toast is a simple yet flavorful dish that highlights the earthy taste of mushrooms combined with aromatic garlic, herbs, and buttery bread. The mushrooms are sautéed until golden and juicy, then spooned over crispy toasted bread slices. You can keep it basic with olive oil, garlic, and black pepper, or elevate it with a touch of cream, cheese, or fresh herbs like parsley and thyme.
This recipe works well for breakfast, brunch, or even as an evening snack. It pairs beautifully with soups and salads or can be served as a starter at gatherings. The best part is its versatility – you can use sourdough, multigrain, or even regular sandwich bread. Mushrooms cook quickly, making this recipe a convenient and satisfying option anytime.
Heat olive oil/butter in a pan. Add garlic (and onion if using) and sauté until fragrant.
Add sliced mushrooms and cook on medium-high heat until they release moisture and turn golden brown.
Season with salt, black pepper, chili flakes, and fresh herbs. Stir well.
Toast the bread slices until crisp.
Spoon the mushroom mixture evenly over the toast.
(Optional) Sprinkle grated cheese and place under a hot oven or broiler for 1–2 minutes until melted.
Serve hot, garnished with extra herbs.
Use fresh, firm mushrooms for best flavor.
Cook mushrooms on high heat so they brown instead of becoming soggy.
For a creamy version, add 1 tbsp cream or milk at the end.
Rub a cut clove of garlic over the toasted bread for extra flavor before topping.
Yes, the garlic-herb mushroom mix itself is delicious without cheese.
Sourdough or multigrain bread works best as they are firm and hold toppings well.
Yes, you can top with a poached or fried egg for added protein.
Yes, sautéed mushrooms can be refrigerated for a day. Reheat before serving.
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