There are some recipes that just feel like a warm hug, you know? Well, this Creamy Mushroom Toast is exactly that. It’s my absolute go-to for a quick lunch, a fancy-ish breakfast, or even a light, cozy dinner when I don’t feel like cooking up a storm. The earthy mushrooms, the rich and creamy sauce, all piled high on a perfectly crunchy piece of toast… it’s just heavenly! It looks impressive, but trust me, it’s ridiculously easy to make. Let’s get into it!

Ingredients for this Creamy Mushroom Toast

Here’s what you’ll need to whip up this deliciousness. No stress, it’s all pretty simple stuff!

Thick-cut bread: 2 slices. Sourdough, whole wheat, or a good rustic loaf works wonders.
Mushrooms: About 8 ounces (225g), sliced. I love using cremini, but white button or a mix of wild mushrooms is fantastic too!
Butter: 2 tablespoons.
Garlic: 2 cloves, minced. Add more if you’re a garlic fanatic like me!
Heavy cream: 1/4 cup. You can also use half-and-half or even cream cheese for a tangier vibe.
Fresh thyme or parsley: 1 tablespoon, chopped. It adds a wonderful freshness.
Salt and black pepper: To taste.
Olive oil: A small drizzle for the toast.

Instructions

First things first, let’s get that toast perfect. Drizzle your bread slices with a little olive oil and toast them until they’re golden brown and crispy. You can do this in a toaster, under the broiler, or in a pan. Set them aside on your plates.
Now, for the mushrooms! Melt the butter in a skillet or pan over medium-high heat. Once it’s foamy, add your sliced mushrooms. The key here is to let them cook without stirring too much at first. Let them get some nice color and release their water, which usually takes about 5-7 minutes.
Once the mushrooms are beautifully browned, toss in the minced garlic and cook for just another minute until you can smell that amazing garlic aroma. Be careful not to burn it!
Time to get creamy. Pour in the heavy cream, and sprinkle in the chopped fresh herbs, a good pinch of salt, and some freshly cracked black pepper. Give everything a good stir and let it simmer for a couple of minutes until the sauce thickens up just slightly. It should beautifully coat the back of a spoon.
And… that’s it! Spoon that glorious creamy mushroom mixture generously over your crispy toast. I like to finish with an extra sprinkle of fresh parsley and another crack of black pepper. Serve it up immediately while it’s hot and delicious!

Cook and Prep Times

Prep time: About 5 minutes (mostly just slicing the shrooms!)
Cook time: About 10-15 minutes
Total time: Under 20 minutes!

Nutritional Information

Please note: This is just an estimate and can vary based on the specific ingredients you use (like the type of bread or cream).

Per serving (1 slice):

Calories: Approx. 350-400 kcal
Protein: 10g
Carbohydrates: 30g
Fat: 22g

Frequently Asked Questions

What are the best mushrooms for mushroom toast?

You can’t really go wrong! Cremini mushrooms (baby bellas) are my personal favorite because they have a lovely, deep earthy flavor. However, simple white button mushrooms work great, and if you want to get fancy, a mix of wild mushrooms like shiitake or oyster will take it to the next level.

How can I make this recipe vegan or dairy-free?

Easy-peasy! To make it vegan, just swap the butter for a plant-based butter or olive oil. For the cream, use a full-fat oat milk, coconut cream, or a store-bought vegan cooking cream. It will be just as luscious, I promise!

Can I add anything else to this recipe?

This recipe is a fantastic base for getting creative. Try adding a splash of white wine to the pan after the garlic cooks, a handful of spinach at the end until it wilts, or a sprinkle of parmesan cheese or nutritional yeast with the cream. A poached or fried egg on top is also… *chef’s kiss*… perfection!