Healthy Delicious Mushroom Toast with Spinach, Garlic, Thyme and Lemon zest. Serve it as a simple meal alongside a hearty salad, or top it with an egg for breakfast. A tasty easy way to make a meal out of sourdough bread. Vegan!

A simple healthy vegan recipe for Mushroom Toast with Garlic, Thyme and lemon zest. Serve it as a meal with a haearty salad, or top it with an egg for breakfast. A great way to use up sourdough bread! #mushroomtoast

Yes, it’s true, even I get tired of cooking sometimes and will opt out with a good piece of sourdough toast. Sometimes it is as easy mashed avocado and furikake, or sliced heirloom tomatoes with olive oil, basil and dukkah, but lately, it has been this simple recipe for Mushroom Toast which feels more like a meal and less like a snack because it’s warm, comforting and full of umami flavor.

I usually keep this vegan, but once in a while if Brian is especially ravenous I’ll melt some cheese on his toast before piling on all the mushroom goodness, or top it with a poached egg.  It doesn’t really need it in my opinion- but up to you.

making mushroom toast

So, if you have access to beautiful wild mushrooms- this would be the perfect place to try them out. Morels, chanterelles and porcini are especially nice. But if not, use cremini’s or shiitakes or even plain old button mushrooms.

Types of mushrooms to use in Mushroom toast: 

  1. cremini
  2. button
  3. chanterelle
  4. morel
  5. shiitake
  6. porcini
  7. portobellos or baby portobello
  8. maitake

 

Garlic and shallots give this nice depth. Thyme adds a nice herby flavor. Of course, you could sub out rosemary or sage. But I really love is the addition of lemon zest! So bright and refreshing!

 

sautéing mushrooms for mushroom toast

How to make Mushroom Toast :

  1. Saute shallots, garlic and mushrooms in olive oil, adding salt and pepper, stirring until mushrooms release their liquid.
  2. Cook-off all the mushroom liquid and let them get nice and golden and slightly crispy on the edges.
  3. Add the thyme, wine and lemon zest and cook off the wine, about 2 minutes.
  4. Toss in the spinach, letting it wilt, adding more if you like.
  5. Taste and adjust the salt and pepper according to your taste.
  6. Pile it over warm sourdough toast.
  7. Serve with a salad and call it dinner.

sautéing mushrooms, garlic and spinach for mushroom toast

Optional Mushroom Toast Additions: 

  1. For elevation, drizzle with truffle oil
  2. Or top it with a poached egg
  3. Melted cheese on the toast beforehand. Gruyere is tasty here, as well as creamy goat cheese or even something like brie.
  4. Grated pecorino

 

But honestly, it good without any of the additions!

 

A simple healthy vegan recipe for Mushroom Toast with Spinach, Garlic, Thyme and lemon zest. Serve it as a meal with a hearty salad, or top it with an egg for breakfast. A great way to use up sourdough bread! #mushroomtoast

Mushroom Toast! So easy, so yummy and the perfect way to turn your sourdough bread into your next meal!

xo

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A simple healthy vegan recipe for Mushroom Toast with Spinach, Garlic, Thyme and lemon zest. Serve it as a meal with a hearty salad, or top it with an egg for breakfast. A great way to use up sourdough bread! #mushroomtoast

Mushroom Toast

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: vegan, main, lunch
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan

Description

A simple healthy vegan recipe for Mushroom Toast with Spinach, Garlic, Thyme and Lemon zest. Serve it as a meal with a hearty salad, or top it with an egg for breakfast. A great way to use up sourdough bread!


Ingredients

Scale
  • 23 tablespoon olive oil (or sub with 1/2 butter or ghee)
  • 8 ounces mushrooms – sliced or quartered (cremini, button, chanterelles, morels, shiitake, porcini, etc.)
  • 4 garlic cloves- sliced, or rough chopped (not too small)
  • 1 shallot – sliced
  • generous, 5 finger pinch of salt and pepper
  • 2 tablespoons fresh thyme (or sage or rosemary)
  • splash wine (white, sherry wine, red, rose, marsala)- like 2 tablespoons
  • lemon zest of 1 small lemon
  • 12 handfuls baby spinach leaves
  • 2 pieces of toasted sourdough bread

Optional additions: drizzle of truffle oil, poached egg for the top, melty cheese (gruyere, swiss, brie, goat cheese),  grated pecorino


Instructions

  1. Heat oil over medium heat. Add shallots, garlic and mushrooms, add salt and pepper and saute, stirring until mushrooms release their liquid, lowering heat to medium-low- if necessary to prevent shallots from getting too dark.
  2. Cook-off all the mushroom liquid and let them get nice and golden and slightly crispy on the edges. Add the thyme, wine and lemon zest and cook off the wine, about 2 minutes.
  3. Toss in the spinach, letting it wilt, adding more if you like.
  4. Taste and adjust the salt and pepper according to your taste.
  5. If the mixture seems dry you could drizzle with a little more olive oil, which will nicely coat the toast.
  6. Pile it over warm sourdough toast.
  7. If using truffle oil, drizzle it now, or top with an optional poached egg or a little grated pecorino if you like.
  8. Serve with a salad and call it dinner.

Notes

My husband loves his Mushroom Toast with butter, so I’ll scoop my vegan mushrooms onto my toast and add butter to the pan with his mushrooms. Both happy. 🙂

You can always melt cheese on the toast first, for heartier eaters.

Nutrition

  • Serving Size: one piece toast
  • Calories: 332
  • Sugar: 3.7 g
  • Sodium: 323.9 mg
  • Fat: 15.3 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 40.5 g
  • Fiber: 3.7 g
  • Protein: 10.3 g
  • Cholesterol: 0 mg

Keywords: mushroom toast, vegan mushroom toast, mushroom toast with garlic, mushroom toast with spinach

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Absolutely loved this. Made a meal of it with an egg – all tasted great on my fresh sourdough boule (also your recipe). Putting this on repeat for the winter along with the Roasted Cauli pasta.

  2. Made this last night, but instead of putting the mushroom mixture on toast, we opted to put it over your horseradish mashed potatoes. Sooo good! Reminded me of steak and potatoes. Thank you for all your amazing recipes!

  3. Made this tonight with the grilled romaine salad sans maitakes. Added the egg, awesome. Also added blue and hubby added brie to his toast before the mushroom pile-on. Was fantastic, thank you!!

  4. Another excellent, easy recipe ! Added bacon and parmesan as a topper and the results were incredible.