Mushrooms on Toast

By David Tanis

Mushrooms on Toast
Karsten Moran for The New York Times
Total Time
20 minutes
Rating
5(2,710)
Comments
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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.

Featured in: Mushrooms on Toast, Done Just Right

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Ingredients

Yield:2 servings
  • 2tablespoons unsalted butter, more as needed
  • 1pound thinly sliced portobello or cremini mushrooms
  • 1teaspoon chopped thyme
  • 2small garlic cloves, minced
  • Salt and pepper
  • Splash of sherry or Marsala (optional)
  • ¼cup crème fraîche
  • 2thick slices country bread, for toasting
  • 2tablespoons chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

294 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 10 grams protein; 710 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.

  4. Step 4

    Spoon mushrooms and juices over toasted bread. Top with chopped parsley.

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Ratings

5 out of 5
2,710 user ratings
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Comments

Caroliboli

I learned this trick from a mushroom grower: try dry-sauteeing the mushrooms first. Just the mushrooms themselves, nothing else, in a hot pan, turning frequently, until they are slightly brown and have soaked up all their juices. Then add the butter and proceed with the recipe. They taste more mushroom-y when started this way.

Sharon

When I make this, I begin with some thinly sliced shallots, before adding shrooms, and no garlic later.

Also, when mushrooms are cooked and on the toast, I add a small amout of olive oil to the pan, and quickly toss some frisee or other bitter greens to warm and wilt just slightly. I serve the greens drizzled with a tiny amount of excellent balsamic vinegar, nestled next to the the open-faced sandwich.

Devine combination.

Lily

Good, hearty bread is essential. Instead of crème fraîche I spread chevre on the toast and put the mushroom mix on top. Besides a delicious combination of flavors and textures, the chevre helps hold the mushrooms in place. This is our winter bruschetta.

Jenny

I use this recipe to replicate a brunch dish I loved. All I add is sunny side up egg and it’s perfect.

Gloria O.

For a very good dinner I served it with reheated cooked ham. Excellent recipe! Next, I will try to serve it with a juicy hamburger on the side, and a salad.

Fog Lady

This is one of my favorite lazy dinners. As many others have noted, the recipe lends itself to experimentation exceptionally well.

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