For such a simple meal, there are so many combinations of ingredients that can go into making Mushrooms on Toast. This is a dish that I take seriously and have spent several years trying to perfect.
This is more of a breakfast recipe for Mushrooms on Toast recipe so contains no cream (Who on earth wants cream first thing in the morning?) There is a time and a place for what I call Posh Mushrooms on Toast or creamy mushroom toast but that is a recipe for another day.
Why you will enjoy this Mushroom on Toast recipe
- Quick to prepare – This easy meal can be on the table in less than 20 minutes preparation and cook time – perfect for weekend breakfasts and weekdays too.
- Cheap – Just 2 slices of bread, mushrooms and herbs and you have the most delicious dish.
- Easy to scale up or down – This recipe is for one but so easy to double or even triple.
- This recipe uses simple ingredients that are readily available in grocery stores and we always have in stock – I have used dried herbs for this very reason.
Ingredients needed to make Mushrooms on Toast
Mushrooms – Obviously the star of the dish. The type of mushrooms really depends on personal taste preference and what is available to buy in your local shop. We always buy huge amounts of chestnut mushrooms which are ideal for so many recipes such as these Mushroom and Nut Filo parcels or these Mushroom and Walnut Palmiers. A meaty, nutty type of mushroom that has enough flavour to stand up against a strong herb like thyme. If you like exotic or wild mushrooms, such as shiitake mushrooms or oyster mushrooms, then go ahead and experiment.
White button mushrooms are not the strongest tasting for the mushroom lover, but if that is what you have available, go for it!
Obviously, you use the bread of your choice but I don’t think you can beat 2 thick slices of a white crusty cob like the one pictured – Sourdough bread also works quite well. You can even get away with some slightly stale bread for this recipe as you are toasting it, drizzling olive oil over it and the juices from the mushrooms will make it edible.
I just use a brown onion – The secret is to chop the onion really finely. This way, they will cook quickly and evenly and you wont be left with a mouthful of strong onion taste if you have large onion pieces.
Either garlic powder or a garlic cloves work fine for this dish. We don’t eat that much garlic in this house so granules work really well for us.
Thyme is a really strong herb so take care not to be too liberal throwing it in. If you have fresh herbs instead of dried available, then 2-3 sprigs of thyme will be plenty.
Again, either dried or fresh parsley is great – We go through tons of dried parsley and as I mentioned earlier, a bonus of this recipe is using mainly store cupboard ingredients so dried it is! I sprinkle a pinch of parsley on top of the mushrooms once in the dish too.
Lurpak slightly salted for us – I don’t add any other salt to this recipe so if you are using unsalted butter, then feel free to add a pinch of sea salt.
This really elevates this dish. I drizzle some on top of each slice of bread (I don’t butter the bread) and again drizzle some on top of the mushrooms.
The squeeze of lemon really does elevate the tastes in this dish. I really wouldn’t skip this bit.
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Instructions to make Mushrooms on Toast
Full ingredients list are included in the recipe card below.
- Chop the onion add to the butter in a small to medium frying pan. On a low to medium heat, saute the onions until they are translucent. Take your time with this as you don’t want them to catch and get the bitterness of fried onions.
- Add the herbs and garlic to the melted butter and onion mixture.
- Add the chopped mushrooms to the pan. You want the sauteed mushrooms to start releasing a bit of moisture so if you think they are starting to catch then reduce the heat down. Meanwhile put your bread in the toaster to toast lightly. I prefer to cook the mushrooms long and slow so they start to release their juices. If you are in more of a hurry, then you can add a splash of water, being careful not to add too much water to make the dish sloppy.
- Once the mushrooms are thoroughly cooked through squeeze over the juice of a quarter to half a lemon, stir through then add everything on top of the toast, drizzle over some olive oil and a sprinkle of dried parsley and eat immediately.
Variations on this recipe
I know that I have spoken about this recipe being a no cream version of Mushrooms on Toast but if the urge takes you and you fancy, try stirring through around 40g of either double cream, sour cream or cream cheese for a creamy mushroom toast recipe. I would also add a good pinch of black pepper if adding any type of cream to this recipe.
If you are looking for a creamy version but prefer healthy recipes, creme fraiche also works well.
To add a little tang to this easy breakfast, try stirring through 1 tsp of dijon mustard too.
To elevate the whole thing to a posh mushrooms on toast, try adding a splash of soy sauce or even a splash of sherry.
What to serve with Mushrooms on Toast
For a light lunch or breakfast, this recipe is plenty, however if you are looking for something more substantial for a full meal at any time of the day, you may fancy adding poached egg, black pudding or hash browns.
I also love a side salad with plenty of peppery rocket as additional serving suggestions.
Other Mushroom Recipes that you might enjoy:
Broccoli, Chestnut & Mushroom Bake
Bacon, Mushroom & Basil Savoury Muffins
Mushrooms on Toast
Incredible tasty mushrooms on toast for the best start to your day!
1 frying pan
1 Toaster or Grill
- 6 large Chestnut Mushrooms Chopped but keep quite chunky
- 40 grams Butter
- ¼ small onion Chopped really finely
- ¼ tsp garlic powder
- 1 tsp Dried parsley
- ½ tsp Dried Thyme
- 1 squeeze lemon (½ tsp lemon juice)
- 1 drizzle Olive Oil Plus extra for rubbing on top of your toast
- 2 thick slices Toast
Place the onions and butter in a frying pan and heat through on a medium heat until the onions are translucent and soft.
Add the herbs and garlic to the softened onions.
Add the mushrooms and sauté until they are softened and start to release some moisture. At this stage put your bread in the toaster and squeeze your lemon juice over the mushrooms.
Spread some olive oil on the top surface of your toast. When done, add your mushrooms to the top of the toast and drizzle over the olive oil remaining olive oil on top of the mushrooms with an extra sprinkle of dried parsley.
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