Michael Davis
Mushrooms on toast is a versatile dish that can be served for breakfast, lunch, or dinner. It is a beloved British classic that is hearty, savoury, and cheap to make. The dish is simple to prepare: mushrooms are toasted, sautéed, or fried, and then placed on toast. The type of mushroom, bread, and additional ingredients used can be varied to create different flavours and textures.
| Characteristics | Values |
|---|---|
| Type of Dish | Savory, comforting, hearty |
| Time to Make | 10-20 minutes |
| Bread | Thick-sliced, crusty, white, wholegrain, sourdough, gluten-free, ciabatta |
| Bread Preparation | Toast, optionally with butter, salted butter, or cheese |
| Mushrooms | Any type, fresh, wild, cultivated, or a mix |
| Mushroom Preparation | Chopped, sliced, dry-sautéed, fried, with aromatics, herbs, and wine |
| Toppings | Parsley, Thyme, Chives, Tarragon, Cream Cheese, Poached Egg, Prosciutto |
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What You'll Learn
Choosing the right mushrooms
The classic everyday mushroom is the button mushroom, which is a good option if you want to keep things simple and cost-effective. White button mushrooms are not the strongest in flavour, but they will still work well in your dish. If you want to elevate your mushroom toast, you could opt for fancier varieties like porcini, chanterelles, or cremini mushrooms. For a truly exotic flavour, shiitake or oyster mushrooms are a great choice. If you're making an appetizer, choose smaller varieties of mushrooms and chop them finely. Wild mushrooms will also add a burst of flavour to your dish.
Chestnut mushrooms are another popular choice, especially if you want to experiment with stronger herbs like thyme. If you're looking for a more meaty, nutty flavour, chestnut mushrooms are ideal. Portobello mushrooms are also a versatile option and can be used in various dishes.
When selecting mushrooms, it's important to note that they are mostly water—around 80-90%. This means they should be cooked quickly over high heat to achieve the best texture and flavour. Avoid washing mushrooms before cooking, as they will absorb water and may not brown properly. Instead, simply rub them clean.
Remember to consider the size of your mushrooms when choosing. Smaller mushrooms can be left whole, while larger ones should be sliced into thick chunks or slices. This will ensure even cooking and a pleasant texture in your final dish.
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Preparing the mushrooms
Choosing the Mushrooms
Firstly, select your mushrooms. You can use a single variety or a mix of different mushrooms such as oyster, beech, cremini, shiitake, or button mushrooms. Wild or cultivated mushrooms can be used, and it is recommended to use a mix to achieve a great texture and flavour.
Cleaning and Cutting the Mushrooms
Before cooking, clean the mushrooms by wiping off any traces of soil with a paper towel. Avoid washing them with water as they can become slimy and absorb too much moisture. Cut the mushrooms into thick slices or chunks, ensuring they are all roughly the same size. This helps them cook evenly and retain their natural juices.
Sautéing the Mushrooms
Heat a large skillet or frying pan on medium to high heat and add a tablespoon or two of olive oil or butter. You can also dry sauté the mushrooms by placing them directly in a hot pan and turning them frequently until slightly browned. Cook the mushrooms in batches to avoid overcrowding the pan, which can cause them to steam instead of sear. Stir or toss the mushrooms occasionally to ensure even colouring.
Seasoning and Aromatics
Once the mushrooms are well-browned, add seasonings like salt and pepper, and aromatics such as garlic, shallots, and herbs (thyme, rosemary, or parsley). You can also add chilli flakes or red pepper flakes for a spicy kick. Cook this mixture for about 30 seconds to a minute, allowing the flavours to meld together.
Deglazing and Finishing Touches
At this point, you can deglaze the pan by adding a splash of liquid such as wine, sherry, mirin, or water. Stir well and let the liquid cook off. For a creamier texture, add a few tablespoons of butter, cream, or crème fraîche and stir until well combined. You can also sprinkle in some cheese, such as chèvre or cream cheese, for added richness. Taste the mixture and adjust the seasoning as needed.
Now your mushrooms are ready to be served on toast!
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Preparing the toast
Next, toast the bread slices until they are golden. Some recipes suggest spreading butter or salted butter on the toasted bread. If you plan to add cheese, you can place the slices of bread in the oven or toaster oven, spread or layered with cheese, and toast until the cheese is melted. You can also add other toppings, such as avocado or sun-dried tomatoes, before placing the mushrooms on top.
If you prefer your toast to be crispy, let it cool before buttering. This step ensures that the toast stays crisp before adding the mushroom topping.
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Cooking the mushrooms
Firstly, wash the mushrooms quickly in water, drain them, and pat them very dry with a tea towel. Leave the smaller mushrooms whole, and slice the larger ones into thick chunks.
To cook the mushrooms, heat a large frying pan over high heat and add a tablespoon or two of olive oil. Fry the mushrooms in batches until they are well-browned all over. Add the mushrooms back to the pan with their resting juices, along with garlic, herbs, and chilli flakes. Cook for 1-2 minutes.
Now, add the butter and lemon juice, stirring well while the butter melts to create a creamy sauce. Take the pan off the heat. Season with salt and pepper, and continue to sauté for another minute. You can also add a splash of sherry or wine at this point, if using. Finally, add the crème fraîche and let the mixture simmer for 2 minutes.
For a different take on the classic, you can dry-sauté the mushrooms first. Place them in a hot pan, turning frequently, until they are slightly brown and have soaked up their juices. Then, add the butter and proceed with the rest of the recipe.
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Assembling the dish
To assemble the dish, first, toast your bread of choice. Any bread works, but thick-sliced bread is recommended to absorb the mushroom juices. You can also use gluten-free bread. Next, butter your toast and place it on a warm plate. If you want to add cheese, spread your choice of cheese over the bread and melt it in the oven or toaster oven. You can use cream cheese, chevre, or triple cream brie, among others.
Then, spoon the mushrooms and their juices over the toast. You can dry-saute the mushrooms first and then add butter and olive oil, or you can cook them in oil or butter directly. If you want to add aromatics and herbs, make a well in the centre of the pan and add more oil if needed. You can then add shallots, garlic, and herbs like thyme, sage, tarragon, or rosemary. You can also add chilli flakes for some spice.
Finally, garnish with fresh herbs like thyme or parsley and season with salt and pepper. You can also drizzle truffle oil over the mushrooms for some extra flavour. Serve immediately and enjoy!
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Frequently asked questions
Thick-sliced crusty bread is recommended as it soaks up the juices from the mushrooms. Sourdough, ciabatta, and gluten-free bread are also good options.
You can dry sauté the mushrooms in a pan at high heat until slightly browned. Then, add butter, oil, and aromatics like shallots, garlic, and thyme. You can also add a splash of wine, sherry, or mirin for extra flavour.
You can top your mushroom toast with cheese, a poached egg, avocado, sun-dried tomatoes, or fresh herbs like thyme or parsley. For an extra indulgent touch, try drizzling truffle oil over the mushrooms.
