Best 7 Mushrooms On Toast Recipes

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Mushrooms on toast is a classic and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover mushrooms, and it's also a budget-friendly meal. There are endless variations on the basic recipe, so you can customize it to your own taste. Some popular variations include adding cheese, bacon, or herbs. You can also use different types of mushrooms, such as shiitake, oyster, or cremini. In this article, we'll share two delicious recipes for mushrooms on toast: a classic recipe and a vegan recipe. Both recipes are easy to follow and can be made in under 30 minutes. So gather your ingredients and let's get started!

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOMS ON TOAST



Mushrooms on toast image

The ultimate comfort dish - earthy mushrooms piled on toast topped with crisp, succulent prosciutto

Provided by Good Food team

Categories     Breakfast, Brunch, Lunch, Snack, Supper

Time 20m

Number Of Ingredients 8

4 large slices sourdough bread
1 tbsp olive oil
4 slices prosciutto
knob of butter
350g mixed mushrooms
1 garlic clove, crushed
4 tbsp crème fraîche
handful parsley leaves, finely chopped

Steps:

  • Toast the sourdough bread, cut each slice in half, then set aside. Heat a large frying pan with the olive oil. Fry the prosciutto in the pan for about 2 mins on each side until golden and crisp. Break into large pieces and set aside on some kitchen paper.
  • Add the butter to the pan followed by the mushrooms. Cook for 2 mins, then add the garlic and crème fraîche. Cook for 3-5 mins more until the mushrooms are soft and lightly coated in the crème fraîche. Stir through a little parsley. Pile up on the toasts and top with the prosciutto and more parsley.

Nutrition Facts : Calories 280 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 1.37 milligram of sodium

MUSHROOMS ON TOAST



Mushrooms on Toast image

Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It's cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.

Provided by David Tanis

Categories     breakfast, brunch, dinner, easy, for two, lunch, quick, snack, weekday, weeknight, main course

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons unsalted butter, more as needed
1 pound thinly sliced portobello or cremini mushrooms
1 teaspoon chopped thyme
2 small garlic cloves, minced
Salt and pepper
Splash of sherry or Marsala (optional)
1/4 cup crème fraîche
2 thick slices country bread, for toasting
2 tablespoons chopped parsley

Steps:

  • Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
  • Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
  • Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
  • Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 710 milligrams, Sugar 6 grams, TransFat 0 grams

CREAMED MUSHROOMS ON TOAST



Creamed Mushrooms on Toast image

Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It's been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.

Provided by bluemoon downunder

Categories     Breakfast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

60 g unsalted butter
4 garlic cloves, sliced and chopped
1 lemon, juice of
400 g mushrooms, sliced thickly
1 cup half & half light cream
3/4 tablespoon parsley, chopped
3/4 tablespoon oregano, chopped
3/4 tablespoon tarragon, chopped
freshly ground salt and pepper, to taste
4 slices sourdough bread, toasted (and buttered) (optional)
tarragon leaf (to garnish)

Steps:

  • Melt the butter in a sauté pan, add the garlic and sauté for 1 or 2 minutes.
  • Add the mushrooms to the pan and continue to sauté, stirring continuously for 3 minutes until the mushrooms have softened. Keep a careful eye on the garlic to make sure that it does not brown.
  • Add the lemon juice and cook a further minute.
  • Gradually add the light cream and cook gently until the mixture thickens.
  • Add salt and pepper to taste, and the chopped parsley, oregano and tarragon.
  • Divide mixture among hot toast slices.
  • Garnish with tarragon leaves and serve immediately.
  • Or, if using as a topping or sauce, add to meat, vegetables or pasta just before serving - or serve it in a separate jug.

MUSHROOMS ON TOAST



Mushrooms on Toast image

Make and share this Mushrooms on Toast recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

4 large flat mushrooms
50 g butter
1 tablespoon vegetable oil
1 clove garlic, minced
flat leaf parsley
salt & freshly ground black pepper
lemon juice
2 slices bread, thick

Steps:

  • Wipe any dirt from the mushrooms and, if you want, slice them into three or four thick pieces.
  • Heat half the butter and oil in a frying pan over medium heat.
  • Lay out the mushrooms and then turn immediately, so both sides are saturated with the buttery oil.
  • Lower the heat and leave to cook, turning occasionally, for about eight minutes until completely cooked and dark in colour.
  • Near the end of the cooking, scatter the garlic over the mushrooms and toss the mushrooms around in the pan so the garlic cooks.
  • Stir in the parsley and season with salt and pepper.
  • Sprinkle with lemon juice and toss for a final time.
  • Turn off the heat.
  • Toast the bread, butter one side and pile the mushrooms on top.

MUSHROOM RICOTTA TOAST



Mushroom Ricotta Toast image

Provided by Ree Drummond : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 small shallot, sliced
4 cups sliced mixed mushrooms (oyster, shiitake, cremini and white)
2 teaspoons chopped fresh marjoram
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
Zest and juice of 1/2 lemon
Four 1/2-inch-thick slices rustic Italian bread, toasted
1 cup baby arugula leaves

Steps:

  • Heat the olive oil in a large sauté pan over medium-high heat. Add the shallot and cook until translucent, about 1 minute. Add the mushrooms and cook, stirring, until they give off their liquid and are golden brown, about 6 minutes. Add the marjoram, garlic and some salt and pepper. Stir and cook for 1 minute more.
  • Meanwhile, add the ricotta, Parmesan, lemon zest and juice and salt and pepper to taste to a food processor and process until very smooth.
  • Spread the whipped ricotta on the toasted bread. Toss the arugula with salt and pepper. Arrange the mushrooms on the ricotta mixture, then top with the arugula.

CREAMY MUSHROOMS ON TOAST



Creamy Mushrooms on Toast image

Creamy and delicious fried mushrooms on toast is a Critish classic that is ready in just 10 minutes.

Provided by Amanda

Categories     Breakfast     Brunch     Lunch     Snack

Time 10m

Number Of Ingredients 8

250 g mushrooms
2 tsp parsley
2 slices bread
1 tbsp butter
2 tsp oil
4 tbsp double cream
½ tsp salt
¼ tsp pepper

Steps:

  • Chop the mushrooms to roughly the same size and chop the parsley.
  • Toast the bread and leave it upright to cool before buttering.
  • Heat the oil in a frying pan over a medium heat. Add the mushrooms and cook for 3-5 minutes, until they are just starting to soften.
  • Season with the salt and pepper and add the cream.
  • Stir the mixture together for 2 minutes. Check the seasoning and add the parsley.
  • Serve the mushrooms piled onto the buttered toast

Nutrition Facts : Calories 247 kcal, Carbohydrate 19 g, Protein 8 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 42 mg, Sodium 752 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 8 g, ServingSize 1 serving

MUSHROOMS ON TOAST



Mushrooms on Toast image

From our local/state paper The West Australian and by Margaret Johnson one of my favourite posters. Times are estimated.

Provided by ImPat

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
30 g butter
1 onion (finely sliced)
1 tablespoon garlic (finely chopped)
100 g button mushrooms (sliced)
250 g mushrooms (field sliced)
1 chili (red chopped or to your taste)
salt
pepper
100 g oyster mushrooms (torn into segments)
2 tablespoons lemon juice
2 tablespoons parsley (roughly chopped)
4 slices bread (toasted and buttered)
50 g enoki mushrooms

Steps:

  • Heat the oil and butter in a heavy based pan and add the onion and cook until it has softened but not coloured and then add the garlic, button and field mushrooms.
  • Cook until they have collapsed and then add the chilli, and season well with salt and pepper and then add the oyster mushrooms.
  • When they have softened, remove from the heat and fold through the lemon juice and parsley.
  • Meanwhile toast and butter the bread.
  • Pile the cooked mushrooms onto the toast and then garnish with the enoki mushrooms.
  • Eat and enjoy.

Nutrition Facts : Calories 282.1, Fat 20.8, SaturatedFat 5.9, Cholesterol 16, Sodium 191.8, Carbohydrate 21.1, Fiber 2.7, Sugar 4, Protein 5.5

Tips:

  • Use a variety of mushrooms. This will give your dish a more complex flavor and texture.
  • Sauté the mushrooms in butter. This will help them to brown and develop their flavor.
  • Season the mushrooms with salt and pepper. This will help to enhance their flavor.
  • Top the mushrooms with a fried or poached egg. This will add a richness and creaminess to the dish.
  • Serve the mushrooms on toast with a side of your favorite sauce. This could be a simple butter sauce, a creamy mushroom sauce, or a tangy tomato sauce.

Conclusion:

Mushrooms on toast is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover mushrooms, and it is also a budget-friendly meal. With so many different variations to choose from, there is sure to be a recipe that everyone will enjoy. Whether you like your mushrooms plain or topped with cheese, eggs, or sauce, this dish is sure to satisfy. So next time you are looking for a quick and easy meal, give mushrooms on toast a try. You won't be disappointed!

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