Creamy Mushroom Toast
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In this version I add more of a French twist, reducing a bit of white wine with the mushrooms and adding crème fraîche for a creamier finish inspired by one of my favorite mushroom pasta recipes and a dish I had at one of my favorite Venice, CA restaurants Gjelina, years ago. This can be made for an appetizer, a quick dinner paired with a simple green salad, or topped with an egg for a breakfast twist. While it really works in any season, I particularly love this recipe for the fall and winter months.
So many people talk about how spinach reduces in size but mushrooms are similar. While it may seem like this recipe calls for an abundance of mushrooms, once they are sliced and sautéed they reduce in size. This recipe calls for 1 pound (454g) of mixed mushrooms.
Creamy Mushroom Toast
Table of contents
Key Ingredients in This Recipe
- Mushrooms – This recipe can be made simply with baby bella, also called cremini mushrooms or a combination of wild mushrooms (if you can find them) for a more complex flavor profile. If you can find them I like to use any combination of chanterelles, maitake, shiitake, beech and/ or morels.
- Bread – I like using a crusty Italian loaf of bread cut into slices. The bread is pan-fried in a bit of olive oil and butter, though you can also slice up a baguette for crostini for a smaller version.
- Miso paste – I use white miso paste in this recipe made from fermented soybeans. This type of miso has a sweeter, more mild umami flavor that complements and enhances the earthy mushrooms.
- White wine – Use a dry white wine for this mushroom recipe so it won’t overpower the dish by making it too sweet. While I will use just about any white wine in a pinch, I prefer cooking with Sauvignon Blanc. Never cook with a wine you wouldn’t drink!
- Crème fraîche – Crème fraîche adds a creamy and slightly tangy touch to these mushrooms toasts. If you can’t find crème fraîche I recommend substituting sour cream.
- Pickled shallots – Adding some pickled shallots to the top of these toasts adds the perfect touch of acidity to balance the cream in this recipe. I make my own, substituting shallots for red onion, in my recipe here. Regular pickled onions will also work if needed!
How to Make Creamy Mushroom Toast
Step 1: Add the mushrooms in batches.
Heat a large sauté pan over medium heat, add 3 tablespoons (26g) of the olive oil and heat through. Working in batches if needed to not overcrowd the pan, add the mushrooms and sauté until they reduce in size, about 3 minutes.
Step 2: Add the butter and thyme.
Add 2 tablespoons (28g) of the butter, thyme sprigs and season with salt and pepper. Continue to sauté until the mushrooms release their water and are golden brown, about an additional 3 minutes. If cooked in batches add all mushrooms back to the pan.
Step 3: Add the shallots and miso paste.
Add the shallots and cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in the miso paste.
Step 4: Reduce wine and add crème fraîche.
Add the wine and let reduce by about half, about 4 minutes. Remove the pan from heat then stir in the crème fraîche. Remove the mushrooms to a medium bowl and set aside.
Step 5: Toast bread.
Clean the cast iron pan and return it to medium heat. Add the remaining oil and heat through then add the remaining butter and allow to melt. Arrange the pieces of bread to the pan and fry until golden brown and toasted, about 2 minutes.
Step 6: Assemble and serve.
Top the toasted slices of bread with the mushroom mixture and spoon any extra sauce over the top. Garnish with the herbs and pickled shallots (optional).
Tips and Tricks for This Recipe
Swaps and substitutions
- Try adding a soft-boiled or poached egg on top and serve this mushroom toast for breakfast.
- Garlic can be added with the shallots and sautéed for additional flavor.
- I pan fry the bread slices but they can be simply toasted or grilled instead.
- To pair down the recipe for a more simplified version omit the herbs, miso and pickled shallots.
- Crusty French bread can be swapped for sourdough bread depending on preference.
- Rather than frying the bread in butter and olive oil, dip one side of the bread in olive oil and arrange on a baking sheet. Broil until toasted and golden brown. This is great for larger batches.
- The recipe can be made using slices of a baguette for crostini rather than toasts for a smaller, bite-size version.
How to Make This Recipe Gluten Free
To make this recipe gluten free, simply swap the toast for your favorite gluten free bread.
Why are my mushrooms soggy?
- Cleaning mushrooms. When cleaning your mushrooms, don’t run them under water like you would other vegetables. They act as a sponge and will absorb more water. Instead use a damp paper towel to clean any dirt or debris from the mushrooms.
- Cook at a high heat. Since mushrooms hold excess water, if the heat of the pan is not high enough, the mushrooms may boil in the water that seeps out. You want the water to evaporate so the mushrooms turn golden brown.
- Don’t over-crowd the pan. When cooking mushrooms, either cook them in batches or add them to the pan a little at a time. As the mushrooms cook and shrink, you can add more to the pan. If the pan is overcrowded the mushrooms will steam rather than sauté properly.
Other Recipes to Try
If you enjoyed this creamy mushroom toast recipe, give these a try:
Creamy Mushroom Toast
Ingredients:
- 5 tablespoons extra-virgin olive oil divided
- 1 pound mixed mushrooms (I use a combination of crimini, maitake, shiitake and beech mushrooms)
- 8 tablespoons unsalted butter, divided
- 2 sprigs fresh thyme
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 medium shallot, diced
- 2 teaspoons white miso paste
- 1 cup dry white wine
- ½ cup crème fraîche
- 2 (1”/ 2.5cm) thick slices crusty French bread, halved
- 2 tablespoons chopped fresh herbs (I use chives, parsley and fennel fronds)
- Pickled shallots, for serving (optional)
Instructions:
- Heat a large sauté pan over medium heat, add 3 tablespoons (26g) of the olive oil and heat through. Working in batches if needed to not overcrowd the pan, add the mushrooms and sauté until they reduce in size, about 3 minutes.
- Add 2 tablespoons (28g) of the butter, thyme sprigs and season with salt and pepper. Continue to sauté until the mushrooms release their water and are golden brown, about an additional 3 minutes. If cooked in batches add all mushrooms back to the pan.
- Add the shallots and cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in the miso paste.
- Add the wine and let reduce by about half, about 4 minutes. Remove the mushrooms to a medium bowl and set aside.
- Clean the cast iron pan and return it to medium heat. Add the remaining oil and heat through then add the remaining butter and allow to melt. Arrange the pieces of bread to the pan and fry until golden brown and toasted, about 2 minutes.
- Top the toasted slices of bread with the mushroom mixture and spoon any extra sauce over the top. Garnish with the herbs and pickled shallots (optional).
DID YOU MAKE THIS?
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Love the mushroomy taste and the silky feel on the tongue!!
So happy to hear it Susan! Thanks for sharing!!