Mushroom Toast

5 from 1 vote

This Mushroom Toast is a great savory treat! A thick chunk of sourdough bread covered in a delicious mushroom pate and topped with golden brown garlicky mushrooms.

Prep Time20

Cook Time20

Course: Snack

Cuisine: American

Servings: people

Calories: 666kcal

Author: Cat Spiller

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

Metric - US Customary

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!

Nutrition