Breakfast
Mushrooms on Toast at Home
This Mushrooms on Toast recipe is unfussy to make and an memorable way to use up leftover mushrooms that
- 4 servings
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
This Mushrooms on Toast recipe is straightforward to make and an standout way to use up leftover mushrooms that you have lying around!
Happy Saturday, friends! I don’t often pop in on the weekends but after posting THIS video of my breakfast on tiktok and Instagram this morning, I got lots of questions from people asking for the full recipe. SO, I typed it all up for you here.
I’ve been on a big mushroom kick lately. I’m luck to live in the great Pacific Northwest where mushrooms are simply EVERYWHERE and you can get dozens of varieties at the store (and they’re always locally grown).
The other day at the store I picked up some handsome chanterelle mushrooms as well as some shiitakes and needed a speedy and straightforward way to use them up before they went bad. I decided to simply saute them up and serve them over toast. You can never go wrong with sautéed veggies on toast (especially when GOAT CHEESE is involved!).
I genuinely hope that you love this speedy and unfussy meal as much as I do!
If you end up making it, be sure to snap a photo and tag me on social media OR pop back here to leave a review on the recipe!
Happy weekending!
Be sure to try my other mushroom recipes including this Sauteed Chestnut Mushroom recipe as well as my Shiitake Mushrooms!
The recipe
Mushrooms on Toast at Home
- 4 servings
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Ingredients
- ⅔ pound of mushrooms (I used shiitake and chanterelles but genuinely any kind/ mix will work well)
- 1 ½ tablespoons of olive oil
- 4 cloves of garlic (pressed or finely minced)
- 1 teaspoon of Italian seasoning
- 1 ½ tablespoons of butter
- juice of half a lemon (about 1 1/2 tablespoons of juice)
- For serving: 2 large or 4 smaller piece of toast (goat cheese or other spreadable cheese*, fresh herbs)
Method
- 1
Clean and thoroughly dry your mushrooms. A good way to do this so that your mushrooms don’t absorb too much extra liquid is to simple wipe them with a damp clothe. Slice the mushrooms.
- 2
In a large skillet, heat the olive oil over medium heat. Once hot, add in the mushrooms and cook, tossing often, for about 6-8 minutes so that they’re browned a bit on all sides.
- 3
Stir in the garlic and Italian seasoning and cook for 2 additional minutes. Add in the butter and once melted, toss together with the mushrooms. Remove from the heat and stir in the lemon juice.
- 4
Smear the cheese over your hot toast and then top with the mushrooms and fresh herbs. ENJOY!
Cook notes
*vegan cheeses are great with this and ricotta is also a go-to of mine! HERE is my vegan ricotta recipe
