This Mushroom Toast recipe (aka Mushroom Tartine) is savory, comforting, and delicious any time of day! Ready in 20 minutes, it’s a quick and easy meal we think you’ll fall in love with!
With all the sourdough bread you’ve been baking, I thought I’d share an easy way to turn your sourdough toast into a meal. Make Mushroom Toast! In France and at upscale restaurants, this is known as a Mushroom Tartine, but at home, we just call it mushroom toast. It’s a quick, simple meal that delivers a lot of comforting flavor! We love serving it with a leafy green salad or a cup of soup and dinner is ready!
Why you’ll love Mushroom Toast!
- Try different mushrooms: A fun opportunity to try new mushrooms and mix and match wild mushrooms!
- Fast and easy: Only 10 minutes of prep work, and on the table in under 30 minutes.
- Vegan adaptable: Cheese is optional, or use vegan cheese!
Mushroom Toast Ingredients
- Sourdough bread or any good quality bakery bread, including ciabatta or gluten-free bread.
- Fresh mushrooms: oyster mushrooms, beech mushrooms, hen of the woods, cremini mushrooms, chanterelle, maitake, morels, shiitake, porcini, or lion’s main. Use wild mushrooms, or cultivated. A mix is nice here!
- Shallot and fresh garlic
- Salt, black pepper, and chili flakes to taste.
- Fresh herbs: thyme, sage, tarragon or rosemary.
- Extra virgin olive oil and/or butter.
- Cheese: optional, but delicious! Triple cream brie, cambozola, goat cheese, labneh, or any meltable cheese like Comte or Gruyere (or try vegan cheese).
- Truffle oil: optional, but elevates!
Mushroom Toast Instructions
Preheat oven (or toaster oven) to 400F.
Step 1: Sauté the mushrooms. Heat oil over medium and add the mushrooms, salt, and pepper. Stir until golden and tender, then lower heat to medium-low.
Step 2: Add aromatics and herbs. Make a well in the center of the pan and add more oil if needed. Sprinkle in shallots, garlic, and thyme.
Stir in the center for 1-2 minutes. Then stir to incorporate, 2-3 minutes.
Step 3: Deglaze, taste and adjust. Add wine (or water) to deglaze. Stir and let wine cook off, then turn off the heat. Taste and adjust for salt and pepper.
Step 4: Prepare the toast. Spread or layer the cheese over two slices of bread, place on rack in oven (or toaster oven).
Toast the bread and melt the cheese. You can also leave the cheese off if preferred.
Step 5: Assemble and serve. When the cheese is melty, pile the mushroom mixture on top of the toasted bread.
Drizzle a little truffle oil over top of the creamy mushroom toast. Garnish with fresh herbs, like thyme or parsley. A pinch of black pepper or chilli flakes.
Chef’s Tips
- Try different mushrooms or even a combination of mushrooms! This offers a delightful variety of textures. Branch out!
- To elevate, drizzle with truffle oil.
- For extra protein, top with a poached egg.
- Melt the cheese on the toast beforehand. Gruyere is tasty here, as well as creamy goat cheese, cambozola, or melted brie. Or use vegan cheese.
- Make caramelized onions to layer beneath the mushrooms for a loaded mushroom toast, rich with decadent flavor.
Serving suggestions
Serve with a leafy green salad:
- Little Gem Salad with Dilly Ranch Dressing
- Spring Greens
- Kale Salad
- Watercress Salad
- Spring Lentil Salad
Or serve with a poached egg on top, or eggs any style! A cup of soup, like Potato Leek Soup or Tomato Soup, on the side makes for a cozy, comforting dinner. You can also prepare the mushrooms and serve on top of avocado toast.
FAQs
Aromatics, herbs, and wine make all the difference here. It also helps to be patient with the mushrooms, letting them sauté until tender. This allows their natural flavor to emerge, rich and delicious!
Eggs, avocado, sun-dried tomatoes, and cheese. Prepare the toast with melted cheese and top the mushrooms with a poached egg, or spread a little avocado above the layer of cheese, perhaps garnished with a sprinkle of chopped sun-dried tomatoes!
Health Benefits of Mushrooms
Mushrooms are not only a delightful culinary ingredient but also offer various health benefits!
- Full of nutrients: Mushrooms are low in calories yet rich in protein and fiber, which helps in managing weight and supporting digestive health. They are also packed with B vitamins such as riboflavin, niacin, and pantothenic acid, aiding in energy production and overall metabolic health.
- Support immune system: Certain types of mushrooms contain beta-glucans, compounds known for their ability to support immune system function. These can help in the fight against infections by stimulating the activity of immune cells such as macrophages and natural killer cells.
- Rich in antioxidants: Mushrooms are sources of antioxidants like selenium and ergothioneine, which protect body cells from damage that might lead to chronic diseases. They may help to strengthen the body’s defenses against oxidative stress.
- Heart health: Some studies suggest that the fiber, potassium, and vitamin C content in mushrooms can contribute to cardiovascular health. Potassium can help regulate blood pressure, reducing the risk of hypertension and cardiovascular disease.
- Source of vitamin D: Certain varieties of mushrooms, especially those exposed to ultraviolet light, provide vitamin D, which is rare in the plant kingdom. This vitamin is crucial for bone health, the immune system, and reducing inflammation.
Storage
The sautéed mushrooms can be stored in the fridge for up to 4 days and reheated in a pan on the stovetop.
More Favorite Mushroom Recipes
Plus 40 Irresistible Mushroom Recipes!
Enjoy the Mushroom Tartine! xo-Sylvia
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Mushroom Toast
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 2 1x
- Category: vegan, main, lunch
- Method: stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Mushroom Toast recipe (aka Mushroom Tartine) is savory, comforting, and delicious any time of day! Ready in 20 minutes, it’s a quick and easy meal we think you’ll fall in love with!
Ingredients
- 2–3 tablespoon olive oil (or sub with 1/2 butter or ghee)
- 12–16 ounces mushrooms (oyster, cremini, button, chanterelles, morels, shiitake, porcini, etc.), sliced or torn
- Salt and pepper, be generous
- 2 garlic cloves- sliced, or rough chopped (not too small)
- 1 shallot – chopped
- 2 tablespoons fresh thyme (or sage or rosemary)
- Splash wine (white, sherry wine, red, rose, marsala)- like 4 tablespoons, or sub water or broth.
- Drizzle of Truffle oil
- 2 pieces of toasted sourdough bread
- Cheese: melty cheese (gruyere, comte, swiss, brie, cambozola goat cheese), or vegan cheese
Instructions
- Preheat oven to 400F (or use a toaster oven)
- Heat oil over medium heat. Add the mushrooms, and salt and pepper and saute, stirring until mushrooms are golden and tender, lowering heat to medium-low.
- Once golden and tender, make a well in the center of the pan, add more olive oil if needed and sprinkle in the shallots and garlic and thyme, stirring in the center for 1-2 minutes or until fragrant. Stir to incorporate, and saute 2-3 minutes.
- Add the wine (or water) to deglaze the pan, and stir, letting this cook off, then turn the heat off. Taste and adjust the salt and pepper – you want this to be flavorful!
- Spread or layer the cheese over two slices of bread, place on the rack in the toaster oven , to toast the bread and melt the cheese.
- Pile the warm mushrooms over the warm, toasty, melty sourdough toast. If using truffle oil, drizzle it now.
- Serve with a salad and call it dinner!
Notes
Sauteed mushrooms will keep up to 4 days in the fridge.
Nutrition
- Serving Size: one piece toast with 1 ounce Gruyere
- Calories: 400
- Sugar: 3.8 g
- Sodium: 441.7 mg
- Fat: 20.6 g
- Saturated Fat: 5.3 g
- Carbohydrates: 40.5 g
- Fiber: 3.7 g
- Protein: 15.2 g
- Cholesterol: 18.2 mg
This looks amazing!
It is yummy!
Making it for brunch this morning.
How’d it turn out Debbie?
OH, I can’t wait till lunch time today. I have extra cream cheese spinach filling from another meal and that will work wonderfully in this recipe with sauted onions. Thank you for the inspiration. I’m too engrossed in my spring gardening right now to be very creative in the kitchen.
I know what you mean Janet! Hope you enjoyed. 🙂
Ooooh this is delicious! (I also added a squeeze of orange juice at the end.)
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.
Love it Nicole!
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!
Yum! love it. Great idea too!
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!!
Another excellent, easy recipe ! Added bacon and parmesan as a topper and the results were incredible.
So simple but so good. Perfect for a quick dinner.