Savory mushrooms on toast is a simple breakfast for any day of the week. This mushroom toast recipe starts with sauteed mushrooms and fresh garlic and finishes with tangy balsamic vinegar and savory dried thyme.
This savory toast is for the mushroom lover. Earthy mushrooms are sauteed with shallots and garlic to a dreamy golden brown and piled onto thick sourdough toast. The sautéed mushrooms are flavored with dried thyme and balsamic vinegar for a mouth-watering and comforting dish.
If you love the earthy flavors of mushrooms, you'll love this easy breakfast recipe with simple ingredients like bread, garlic, and dried herbs.
For truly amazing mushrooms, the trick is to just let them cook. The best way to cook them is to use a higher heat and once you place them in a dry pan - leave them!
Mushrooms are 80-90% water, so when you cook them quickly over lower heat and move on with a dish, that water hasn't cooked out and you'll end up with soft, spongy mushrooms.
Letting mushrooms cook longer over higher heat allows the water to cook out, leaving you with a 'meatier' mushroom texture. Which is delicious.
See the recipe card for exact amounts.
- bread: I like sourdough bread for this recipe, the flavors go well together.
- mushrooms: I use cremini mushrooms, also called baby portobellos. These are my favorite, easily available, and budget-friendly mushrooms. You can use your favorite type of mushrooms or a mix of mushrooms such as white button mushrooms or shiitake mushrooms.
- shallot + garlic: shallots have a milder taste than onions and blend well with the mushrooms in this recipe. Fresh zippy garlic is always good. Add two garlic cloves if you're a big garlic fan.
- red pepper flakes: for a bit of spice. Omit if you prefer.
- balsamic vinegar: Gives a tangy twist to the mushrooms and a nice color.
- dried thyme: for savory herbiness.
- Parmesan cheese: For umami deliciousness, cuz cheese is always good!
- fresh parsley: for freshness.
- bread: use another type of bread if you'd rather.
- shallot: use onions instead or omit it
- dried thyme: try rosemary or oregano instead
- balsamic vinegar: you can skip this and garnish with balsamic glaze instead if you have that on hand instead.
- Heat a large skillet over medium-high heat. Add the sliced mushrooms to the dry pan in a single layer. You can add the shallots now or after the mushrooms have cooked.
- Let the mushrooms cook for a few minutes, undisturbed. Stir and let cook for another few minutes. The mushrooms will let out their moisture and shrink in size as they cook.
Once they are lightly golden brown, turn the heat down to medium heat and add a drizzle of oil and the shallots, and cook them for a few minutes, until softened.
This is a good time to toast the bread and butter it.
- Add the garlic, red pepper flakes, and dried thyme, and cook for a minute or two.
- Add the balsamic vinegar and a splash of water. Gently loosen any browned bits from the bottom of the pan. Let the liquid evaporate.
Next, add a little butter and let it melt. Remove from heat. Season with salt and black pepper.
- Add the cooked mushrooms on top of the toast.
- Garnish with freshly grated Parmesan cheese and fresh herbs like parsley.
Tips for making toast with mushrooms
What to serve with mushroom toast
I love to make this more of a filling meal by adding a fried egg or poached egg on top. This makes a fancy-looking brunch dish for get-togethers. Serve this toast with a side salad for a light and easy meal during the week.
This toast is best eaten when made but the mushrooms can be made ahead of time or made in large batches to meal prep them.
Store the cooled mushrooms in an airtight container in the fridge for about 4-5 days.
Reheat in the microwave or a skillet until hot and then add to freshly toasted bread.
I like cremini mushrooms, also called baby bellas or baby portobello mushrooms for this toast recipe.
Because fresh mushrooms are 80-90% water it is not recommended to freeze them.
Mushrooms on Toast with Rosemary and Garlic
- Heat a skillet over medium-high heat.
- Add the mushrooms and cook for 6-8 minutes, stirring halfway, until browned.
- Add a drizzle of oil and the shallots and cook until softened, about 2-3 minutes.
- Add dried thyme, red pepper flakes, garlic, and salt and pepper to the skillet. Cook, stirring, for about 30 seconds.
- Add the balsamic vinegar and a splash of water. Stir and let liquid evaporate.
- Add the butter and let it melt. Mix well. Remove from heat.
- Butter the toast and divide the mushrooms between the two pieces.
- Add freshly grated Parmesan cheese, and parsley, optional, and serve.
Nutritional information is an estimate. Values vary based on products used.
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