This Mushroom Toast has to be one of my most favorite savory treats! A thick chunk of sourdough bread covered in a delicious mushroom pate and topped with golden brown garlicky mushrooms.
This easy recipe has a different take on the classic creamy mushroom toast, as it includes both a pate and a heap of grilled mushrooms. This is one of my favorite recipes for a quick weekend brunch, or when you aren’t sure what snack you should be giving the vegetarians during games night!
If you love savory recipes, then have a look at this recipe for a Burrata and Tomato Quiche.
And remember, all great meals end off with something sweet so make sure you’ve paired this with a dessert like this Mango Pavlova or this Nectarine Crumble.
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Ingredients
To make this mushroom recipe you will need the simple ingredients listed below.
- Sourdough bread
- Dried porcini mushrooms
- Portobellini mushrooms
- Shimeji mushrooms
- Cream cheese
- Dried or fresh thyme
- Fresh parsley
- Red onion
- Dijon mustard
- Mayonnaise
- Butter
- Olive oil
- Lemon juice
- Salt and black pepper
- Garlic clove
Sourdough bread – to make this recipe you want to use a great loaf of bread. I like using fresh sourdough, but you can use ciabatta, focaccia, or any other rustic bread you’d like.
Dried porcini mushrooms – the pate is made using dried porcini mushrooms. There is no substitute for the porcini, it gives the pate a very distinct umami flavor. If you can’t find any then omit this ingredient, the flavor will be slightly different but just as delicious.
Portobellini mushrooms – these are used in the pate, and if needed can be substituted with other mushrooms like button, portobello, or swiss brown.
Shimeji mushrooms – these mushrooms are grilled and added on top of the pate. I love the shape of shimeji mushrooms but you can choose whichever mushrooms you’d prefer. Like oyster mushrooms, shiitake mushrooms, or cremini mushrooms.
See the recipe card for quantities.
Instructions
Follow the instructions below to make this recipe for mushrooms on toast. First, you will be making the pate, then grilling the mushrooms, and then assembling the toast.
Instructions for pate
STEP 1: Slice the onions and portobellini. Thinly slice the onions and the mushrooms.
STEP 2: Fry onion and portobellini. Add the butter to a large frying pan set over medium heat, once melted add the onions, mushrooms, and thyme. Season to taste with salt and pepper. Fry until the onions are translucent, take care not the burn the onions. Set aside to cool.
STEP 3: Make porcini mushroom powder. Add the dried porcini mushrooms to a food processor and pulse until a fine powder forms.
STEP 4: Make the pate. Add the dried porcini with the cooled mushroom and onion mixture, cream cheese, mayonnaise, mustard, salt, and pepper to the food processor. Pulse until well blended.
Hint: Make sure you have tasted the pate and seasoned it to your liking.
Instructions for mushroom toast
STEP 1: Fry the shimeji mushrooms. In a large pan set over medium-high heat, add the butter, olive oil, and garlic, once the butter has melted add the mushrooms. Fry until they are a light golden brown then stir in the parsley. Remove from the pan.
STEP 2: Brown the bread. In the same unwashed pan that you fried the mushrooms in set over medium-high heat, add a little more olive oil and tablespoons of butter if needed then add the slices of bread. Fry the bread slices until each side is golden and toasted.
STEP 3: Assemble. Spread a thick, even layer of mushroom pate over each slice of toast. Top with the grilled mushrooms, a squeeze of lemon juice, and a little bit of extra fresh parsley. Serve and enjoy!
Hint: For the best results serve this as soon as the bread has been toasted.
Substitutions
Feel free to use different types of mushrooms to make this recipe, or use a variety!
Equipment
To make this recipe you will need a stove, frying pan, and food processor.
Storage
Store any leftover mushroom pate in an airtight container in the fridge for up to three days.
To freeze this pate, store it in an airtight freezer-safe container and freeze for up to three months. Thaw in the fridge overnight before eating it.
Top tips
Follow the tips below to make sure your mushroom toast comes out perfectly!
- Take care not to burn the onions and mushrooms when frying them for the pate.
- Taste and adjust the seasoning of the pate if needed before spreading it onto the toast.
- This recipe is most delicious when it is served soon after the bread has been toasted. So only choose to do this when you are ready to serve this dish.
FAQ
No, you can use a variety of different mushrooms. For the pate stick to baby portobellos, white button mushrooms, portobello, or swiss brown mushrooms. But for the grilled mushrooms on top, get creative! This recipe is the best way to try all sorts of wild mushrooms.
Having this easy delicious snack in your repertoire is a must! If you'd like to serve this as a full meal or a light lunch, pair it with a side salad and a poached egg!
If you are a mushroom lover and made this delicious and simple dish please leave a comment and star review below, I would love to hear from you!
Don’t forget to get in touch on Instagram @with_love_kitty to ensure you never miss a recipe!
Happy Baking
With Love,
Kitty
📖 Recipe
Mushroom Toast
Ingredients
Mushroom Pate
- 1 red onion
- 500 g portobellini mushrooms
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ tsp thyme dried
- 150 g porcini mushrooms dried
- 250 g cream cheese
- 1 tablespoon Dijon mustard
- 3 tablespoon mayonnaise
- salt & black pepper
Mushroom Toast
- 4 slices bread sourdough
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon garlic clove crushed
- 1 tablespoon parsley fresh
- 500 g mushrooms shimeji
- ½ lemon
- salt & black pepper
Instructions
Mushroom Pate
- Wash and dry the mushrooms, then thinly slice the onions and the mushrooms.
- Add the butter to a large frying pan set over medium heat, once melted add the onions, mushrooms, and thyme. Season to taste with salt and pepper. Fry until the onions are translucent, take care not the burn the onions. Set aside to cool.
- Add the dried porcini mushrooms to a food processor and pulse until a fine powder forms.
- Add the dried porcini with the cooled mushroom and onion mixture, cream cheese, mayonnaise, mustard, salt, and pepper to the food processor. Pulse until well blended.
Mushroom Toast
- In a large pan set over medium-high heat, add the butter, olive oil, and garlic, once the butter has melted add the mushrooms. Fry until they are a light golden brown then stir in the parsley. Remove from the pan.
- In the same unwashed pan that you fried the mushrooms in set over medium-high heat, add a little more olive oil and butter if needed then add the slices of bread. Fry the bread slices until each side is golden and toasted.
- Spread a thick, even layer of mushroom pate over each slice of toast. Top with the grilled mushrooms, a squeeze of lemon juice, and extra fresh parsley. Serve and enjoy!
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