Cheesy Sautéed Mushrooms on Toast Recipe

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Cooking With Anadi

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Cheesy mushrooms on toast are a much overlooked recipe. I really love this toast option, but it’s one that is definitely underrated! I certainly don’t make it as often as I should! But I’m not sure why I don’t make this more because this creamy mushrooms on toast recipe is just awesome! Who doesn’t love sautéed mushrooms with butter, onions and garlic? I have no idea who! The aroma while the mushrooms are sautéing is simply out of this world! Not to mention add some cream and cheese and you’ve got a whole other level of deliciousness! Yum yum! If you’re looking to indulge for breakfast, then look no further! This breakfast is so filling and satisfying, and the best part is that you can get this ready in about 10 minutes! Ready for some creamy goodness to start your day? Then read on!

Cheesy Mushrooms on Toast

If you’re a fan of mushrooms then this recipe is a must-have! It will definitely transform your breakfast! Mushrooms on toast was one of the first occasions I’ve ever tried mushrooms. It was a splendid breakfast which my mom prepared for the family. I didn’t eat mushrooms very often before this dish, but loving this dish made me more open-minded to cooking with mushrooms more frequently! The mushrooms are so flavorful with garlic and onions! I’m adding a touch of cheddar cheese to really enhance those flavors! This dish doesn’t require much effort - you just gotta let those mushrooms sauté on the pan and then once you’ve added the cream, let the magic happen by letting the cream thicken up and absorb into your garlicky mushrooms!

The Best Bread for Cheesy Mushrooms on Toast

You could use pretty much any type of bread to serve these incredibly creamy mushrooms! Here, I used country round bread. I would recommend you use a thick-sliced bread so that it can hold the mushrooms well without your slice drooping or getting soggy. Here are some breads that I recommend you serve with:

• Ciabatta
• Baguette
• Rye bread
• Sourdough

If you’ve served this with any other kind of bread be sure to let me know! I’d love to know what else works and try different options!

Tips for a Delicious Cheesy Mushrooms on Toast

• Saute the onions really well until soft, this will make them really sweet and tasty.
• Let mushrooms cook gently and let all of the water cook out before adding cream.
• Simmer the cream until it thickens for the best creamy texture over the toast.
• Broil the toast until cheese just melts. If you don’t have a broiler, I would suggest you grate the cheese very fine and let the residual heat from the mushrooms melt the cheese

Tools Needed

• Nonstick pan
• Cutting board
• Chef's knife
• Paring knife
• Wooden spoon
• Baking tray
• Parchment paper
• Cheese grater

Ingredients for Cheesy Mushrooms on Toast

Here is what you need for some scrumptious mushrooms on toast!

• Butter
• Mushrooms
• Slices of bread
• Onions
• Half and half 10% cream
• Garlic
• White cheddar
• Salt and pepper, to taste
• Basil, for garnish

How to Make Easy Cheesy Mushrooms on Toast

1. Clean any dirt from the mushrooms using a kitchen towel or paper towel.
2. Slice mushrooms lengthwise, finely chop the onion and mince garlic.
3. Melt butter in a pan on medium heat.
4. Add onions, cook and stir until they soften and turn light golden brown.
5. Add in garlic, mix well and cook until the rawness is cooked off.
6. Add the mushrooms and stir well, season with salt and pepper and cook until most of the water has cooked off from the mushrooms.
7. Pour in the cream and bring it to a simmer.
8. Once your cream is simmering, stir from time to time and cook until cream thickens. Adjust seasoning to taste.
9. Place two slices of bread onto a baking tray lined with parchment paper. Pour the mushroom mixture evenly over the bread. Grate some cheese on top.
10. Turn on the broiler and broil the toast until the cheese is molten, about 30 seconds to 2 minutes.
11. Take the baking tray out of the broiler. Transfer the toasts to a plate and garnish with a few basil leaves. Serve hot and enjoy!

Tips for Perfectly Sautéed Mushrooms

The secret to this toast is well-browned mushrooms — here's how to get them right:

• Brown, don't steam: cook the cremini mushrooms in butter over medium-high to high heat so they release their water and turn deeply golden; don't crowd the pan.
• Build the flavor: soften the onion and garlic first, then add the mushrooms; a splash of half-and-half at the end makes everything luxuriously creamy.
• Season and melt: add a good sprinkle of salt and pepper, then let the cheddar melt over the top just before serving.

Bread, Herbs and Easy Swaps

A few simple choices make this even better:

• Best bread: a sturdy slice of toasted sourdough or crusty rustic bread holds up best under the saucy mushrooms.
• Herbs: fresh basil is my go-to, but a little thyme or parsley is lovely too.
• Easy swaps: no butter on hand? A drizzle of olive oil works to sauté; and you can swap the cheddar for gruyère or mozzarella for a different melt.

Make It a Meal

Cheesy mushrooms on toast is a lovely light meal on its own — the mushrooms are naturally low in calories, while the cheddar and half-and-half add protein and calcium, and a slice of hearty sourdough or whole-grain bread brings a little fiber. To make it more filling, top each toast with a poached or fried egg, and if you like a milder, sweeter allium you can use a shallot in place of the onion.

Make-Ahead and Storage

The creamy mushroom mixture can be made ahead and kept in an airtight container in the fridge for a couple of days. Reheat it gently, then spoon it over freshly toasted bread and broil just before serving so the toast stays crisp.

A Combination of Mushrooms, and What Each One Brings

The recipe calls for 12 cremini mushrooms and nothing else, and that is on purpose. Cremini are cheap, they are in every grocery store, and they brown reliably. But mushroom toast is one of the few dishes where a combination of mushrooms genuinely tastes different from a single variety, so it is worth knowing what the alternatives do. None of these are in the recipe as written.

Shiitakes bring the most savory depth of the common ones, though you should discard the stems, which stay tough no matter how long you cook them. Chanterelles are delicate and slightly fruity, and they want a lower heat and a shorter time in the pan than cremini do, so add them a few minutes after the creminis have already given up their water. Dried porcini are the cheapest way to make a small pan taste like a lot of mushrooms: soak a few in hot water, chop them, and add both the mushrooms and a spoonful of the strained soaking liquid along with the half and half.

Whatever mix you use, keep the total roughly the same as the 12 creminis the recipe calls for, or the 1/2 cup of cream will not coat everything. And finish with plenty of black pepper. Mushrooms and pepper belong together.

Spreads, Toppings and Turning It Into Brunch

There are 2 tsp of butter in this recipe, not tablespoons, and that is deliberate. The mushrooms release enough of their own liquid and the half and half does the rest, so a heavier hand with the butter only makes the toast greasy. If you want to build on the recipe rather than add more fat to the pan, the place to do it is on the bread.

A thin layer of something soft underneath the mushrooms changes the whole toast. Ricotta, cream cheese, creme fraiche or labneh all work. Spread it on the toasted bread before the mushrooms go on, so it does not melt away under the broiler. On top, try chives or a little rosemary in place of the basil, a pinch of chili flakes for heat, a few drops of truffle oil if you have it, or a sprinkle of everything bagel seasoning.