This mushroom toast is phenomenal. Crispy sourdough topped with creamy whipped cottage cheese, then layered with all the goodies. YUM!
If you’ve never sunk your teeth into a heavenly piece of mushroom toast, you’re seriously missing out. It’s earthy, savory, a little tangy, and just all around delicious. Mushrooms are a new-ish food for me, as I surprisingly didn’t like them until I was pregnant with my second son… back then, I couldn’t get enough! Now they’re a staple at home, we add them to all sorts of dishes. Make sure to check out my Mini Chicken Pot Pies with Mushroom Gravy, this platter of Creamy Mushroom Ramen with Brown Butter Chicken, and these bowls of Beef and Mushroom Lasagna Soup.
WATCH ME MAKE THESE ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
We enjoyed this for a late breakfast / early lunch, but you can certainly serve this as a vegetarian dinner entree with a side salad! Here’s what you’ll need.
- Olive Oil
- Butter
- Cremini (aka Baby Bella) or White Mushrooms
- Worcestershire
- Dry White Wine
- Garlic
- Fresh Thyme
- Arugula
- Salt
- Italian Parsley
- Toasted Sourdough Bread
- Cottage Cheese
Of course, per the usual… please use or substitute with whatever you have on hand. This is what I had in my fridge and pantry, but sometimes I’ll mix-in the following.
VARIATIONS ON THIS RECIPE:
ONIONS: You can certainly caramelize red or white onions with the mushrooms for an extra little oomph. Shallots are also a delicious alternative, and I’d never turn down a sprinkle of chives!
SOY SAUCE: If you don’t have Worcestershire on hand, a little splash of soy sauce works too! The flavor will vary slightly, but it’s still delicious.
DEGLAZING: Don’t have white wine handy? No problem. You can deglaze the pan with stock or even water.
THYME: I don’t always have fresh thyme in my fridge, so sometimes I’ll use dried. Reminder: you’ll typically use ⅓ of the amount of fresh herbs verses dried herbs. Dried herbs are more potent so you don’t have to use as much.
GREENS: I love the peppery flavor of arugula, but you could also swap that out for spinach or skip this addition all together.
BREAD: I always have sourdough in our freezer (it’s our fav!), but you could make this with whatever type of bread you enjoy most – just make sure to toast it!
CHEESE: We’re a little obsessed with whipped cottage cheese and ricotta (see Mini Spinach Pies here!). Either work for this recipe… but you could also use fresh mozzarella, burrata, cream cheese, or crème fraîche.
MORE SWOON-WORTHY RECIPES:
How To Make Avocado Toast 5 Ways
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Rustic Toast with Crème Fraîche and Heirloom Tomatoes
Eat The Rainbow Breakfast Bagels
How To Make Crostini with Egg and Avocado
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VIEW ALL RECIPES BY CLICKING HERE!
- 1 tbsp. Olive Oil
- 1 tbsp. Butter
- 8 oz. Baby Bella Mushrooms, sliced
- 1 tbsp. Worcestershire
- 3 Garlic Cloves, minced
- 1 Sprig Fresh Thyme
- ¼ cup White Wine
- 1 cup Fresh Arugula
- 1 - 2 tsp. Salt, or more to taste
- 2 Slices of Sourdough Bread, toasted
- 1 cup Cottage Cheese
- 1 tbsp. Italian Parsley, minced
- Add the olive oil and butter to a large skillet over medium-high heat. Once melted, add the sliced mushrooms and begin to sauté.
- Once slightly caramelized on one side, toss to flip and add the Worcestershire, garlic cloves, and fresh thyme sprig. Continue to sauté until both sides are golden brown.
- Deglaze the pan with white wine and continue to cook until absorbed. Once finished, fold-in the fresh arugula. It will wilt quickly. Season with salt, to taste.
- While the mushrooms are finishing up, toast the sourdough slices and add the cottage cheese to a food processor. Blend for 1 minute, or until smooth.
- To assemble, place the toasted slices on a plate and top each one with half of the whipped cottage cheese, then half the mushroom mixture, and sprinkle with Italian parsley for garnish. Enjoy immediately.
NOTES ON THIS RECIPE:
- I like to use a blend of olive oil and butter for caramelizing the mushrooms. You get a nice mix of flavors and the combination mingles well during the browning process.
- Make sure to use a large enough pan so the mushrooms are not crowded. If they don’t have their own space, they will simmer rather than brown. Also, do not stir too much… as the key to perfectly browned mushrooms is to let them sit on one side for a bit and form a crust.
- Leftover mushrooms can be used to stuff the middle of chicken breasts, chopped and mixed into risotto, served on top of grilled steaks, or mixed into a hot spinach dip!
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