Mushroom toast is a delectable dish and is a popular choice for breakfast, brunch, or even as a light meal or snack. The dish typically combines the earthy flavours of mushrooms with complementary ingredients and seasonings to create a satisfying and flavourful combination.
Mushroom toast offers a delightful combination of textures and flavours, with the crunchiness of the toasted bread complementing the tender mushrooms. It can be enjoyed as is or paired with a side salad, soup, or even as a part of a larger brunch spread.
Overall, mushroom toast is a versatile and satisfying dish that showcases the earthy and umami flavours of mushrooms.
INGREDIENTS
6 slices of Bread (whole wheat or your preferred type)
2 Tbsp Butter
250 grams of Button Mushrooms (entire pack), sliced
2 Onions, sliced
8-10 cloves of Garlic, finely minced
2 Tbsp Dill Leaves or any fresh herbs of your choice.
1 Tsp Chilli Flakes
1 Tbsp Oregano
Salt and pepper to taste
3 Tbsp Fresh Cream
2 Cubes Grated cheese
METHOD
- Heat a skillet over medium heat and melt the butter.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Also add chilli flakes to the hot oil to release its flavours.
- Now add the sliced onions to the pan and sauté until they soften and appear translucent.
- Next, add in the sliced mushrooms. Stir and cook for about 5 minutes until they have softened. If the mushrooms start releasing its water, turn the heat to high to help evaporate most of the liquid.
- Sprinkle the fresh dill leaves, oregano, salt and pepper over the mushrooms and stir well to combine and cook for another 1-2 minutes. If you don’t have dill leaves, add any fresh herb like parsley, cilantro, chives or you can skip this part too.
- Remove from heat, add fresh cream to the mushroom you prepared, mix well and keep aside.
- Now for toasting the bread, I used a Halogen Oven. So I spread the mixture equally dividing between my 6 whole wheat bread slices, topped with grated processed cheese and baked at 240 degrees for 4-5 minutes. You can also pre-toast the bread in the oven, then top with the mushroom mixture and cheese and bake again for 2 minutes to melt the cheese.
- For making this on the stove-top, toast the bread slices on a heated pan on both sides or you can use a toaster if you have one. Then spread a generous amount of the mushroom mixture on each toast slice. Top it with grated cheese and place the toast on the skillet on low heat, mushroom side up. Cover the skillet with a lid or aluminum foil and cook for a couple of minutes until the cheese has melted and turned gooey. Remove the lid or foil and transfer the mushroom toasts to serving plates.
- Serve these crunchy yet creamy garlicky mushroom toasts warm and enjoy!
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A Philomath’s Journal 