Mushroom toast is a quick and easy brunch dish, but it’s worth casting your mushroom net a bit wider from time to time and going beyond the usual grilled portobello stack to create a texture and flavor explosion that will entice vegetarians and carnivores alike.

The basic formula for mixed mushroom toast is a simple one, sautee seasoned ‘shrooms in olive oil over relatively heat and serve with sourdough. It’s simple and classic, but the variations are endless (ok, maybe not endless but definitely multitudinous!), and including a variety of mushrooms plus topping your toast with a creamy spread will take it to the next level.

For starters, the mushrooms you use will dictate the texture and flavour of the final dish. Even if you don’t have access to exotics, using button mushrooms in various sizes then cutting some into large pieces and some into thin slices will make all the difference.

As for herbs, if you don’t have fresh thyme or simply don’t like it, throw in parsley, basil, or even tarragon.

And for the toast spread? Creme fraiche is rich and a little bit tangy but sour cream is a great substitution in a pinch. Mayonnaise is good if you’re dairy free but don’t mind eggs, and hummus or a cashew aioli are both great vegan alternatives.

Of course you could always just smear the toast with butter or drizzle it with olive oil before the mushrooms go on top and call it a day!

💡 It isn’t unusual to find mushrooms on toast in rotation on cafe menus these days, but the inclusion of exotic fungi and the addition of a creamy spread make the version served at Saga in Sydney, Australia one of our favourites and an obvious recipe influence.

Let us know if you make the recipe! Leave us a comment below, and if you share a photo on Instagram or Facebook don’t forget to tag us @thenwebrunch and #thenwebrunch. Happy brunching!

Print

Mixed Mushrooms on Toast

Classic mushroom toast taken to the next level with exotic mixed mushrooms and a creamy spread. Hearty enough to get you through to dinner but light enough to not weigh you down for the rest of the day. Put your own spin on it with whatever mushrooms you can get your hands on!

Serves: 1 , multiply as required

INGREDIENTS

• 150 g mixed mushrooms, sliced
• ½ clove garlic
• 2 tsp olive oil
• 2 sprigs fresh thyme, leaves stripped
• salt & pepper

To serve

• 1 Tbsp crème fraiche (or sour cream / mayonnaise / hummus / cashew aioli)
• 1 slice sourdough or bread of choice, toasted

METHOD

1. Drizzle olive oil into a skillet over medium heat. Add sliced mushrooms, garlic, thyme and a pinch of salt and pepper and stir well.

2. Cook 3 - 4 minutes or until mushrooms are soft and golden. Season to taste if necessary.

3. Smear spread of choice over toast and top with the hot mushrooms. Sprinkle with a bit more thyme and serve immediately.

NOTES & SUBSTITUTIONS

• We used a combination of baby portobellos and mixed exotics from the grocery store that included shiitake, enoki, king oyster and shimeji mushrooms.
• If you don't have access to exotics try to use various sized button mushrooms, portobellos and swiss browns, cutting some larger and some very thin to create texture!

DIETARY

NATURALLY: VEGETARIAN ♥ NUT FREE ♥ SOY FREE ♥ EGG FREE ♥ SUGAR FREE

OPTION FOR: DAIRY-FREE ♥ GLUTEN FREE ♥ VEGAN