Creamed Mushrooms on Toast
intro
Velvety, herby creamed mushrooms spooned over crusty sourdough toast: a cozy, fast, deeply satisfying comfort food perfect for any time of day.
Ingredients
Steps
Prep all ingredients
Wipe 450 grams of cremini mushrooms clean with a damp paper towel and slice into 1/4-inch thick pieces; finely dice the 50-gram shallot, mince 3 garlic cloves, strip 1 tablespoon of thyme leaves from stems, and chop 2 tablespoons of parsley. Arrange all prepped items within arm’s reach of the stovetop to streamline cooking, with total prep time taking roughly 5 minutes.
Toast sourdough slices
Heat a 12-inch cast-iron skillet over medium heat (175°C/350°F). Brush all 8 sourdough slices lightly with 15ml extra-virgin olive oil, then toast for 2-3 minutes per side until golden and crisp at the edges, with a soft, chewy center. Transfer finished toasts to a serving platter and set aside, leaving all browned crumbs in the skillet for added flavor.
Sauté mushrooms and aromatics
Return the skillet to medium-high heat (200°C/400°F), add 42 grams unsalted butter and let it melt until foamy and lightly nutty in aroma. Add diced shallot and sauté for 1 minute until soft and translucent, then add sliced mushrooms in a single even layer (cook in 2 batches if needed to avoid crowding the pan). Cook mushrooms for 6-7 minutes, stirring occasionally, until they release all their moisture, turn deep golden brown, and all pan liquid fully evaporates. Stir in minced garlic and thyme leaves, and cook for 30 seconds until fragrant.
Deglaze the hot pan
Pour 60ml dry white wine (or vegetable broth for non-alcoholic servings) into the hot skillet, using a wooden spoon to scrape up all browned, flavorful fond bits stuck to the pan bottom. Simmer for 2 minutes over medium-high heat until the wine is reduced by half, then stir in 5 grams Dijon mustard until fully smooth and combined with the mushroom mixture.
Simmer creamy sauce
Reduce heat to medium-low (150°C/300°F), pour in 120ml heavy whipping cream, and stir to fully combine with the mushroom mixture. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens enough to leave a clear line when you run a finger across the back of a coated spoon. Stir in 30 grams grated Parmigiano-Reggiano, 3 grams kosher salt, and 1 gram black pepper, then taste and adjust seasoning if needed.
Assemble and serve
Spoon an equal portion of the warm creamed mushroom mixture over each serving of 2 toasted sourdough slices, drizzling any extra creamy sauce over the top. Garnish with reserved chopped parsley and an extra crack of black pepper if desired, and serve immediately while the dish is piping hot.
Tips
2.Avoid overcrowding the mushroom pan: if slices are stacked rather than arranged in a single layer, they will not caramelize properly. Cook in two separate batches if your skillet is too small to hold all mushrooms in one even layer.
3.For a rich vegan swap, replace butter with extra-virgin olive oil, heavy cream with full-fat oat cream, and Parmigiano-Reggiano with 2 tablespoons of nutritional yeast to match the original dish’s umami depth and velvety texture.
OMG this was SO good! Threw this together last minute for a weeknight family dinner when I forgot to thaw chicken, and my kids literally asked for seconds before they even finished their first serving. I tossed in a tiny pinch of nutmeg like my grandma used to do and it hit so different. 10/10 will be adding this to our regular meal prep rotation!
As someone who can barely boil water without burning it, this recipe was so easy to follow! 20 minutes total, minimal cleanup, and it tastes like something I’d pay $15 for at the fancy brunch spot downtown. I used sourdough toast because that’s all I had in the dorm fridge and it slapped.
Made this for our neighborhood block party potluck this past weekend and people were swarming the platter! I cut the toast into little bite-sized squares to make it an easy finger food, and it was gone in 10 minutes flat. Multiple neighbors asked for the recipe, I told ‘em it’s my little secret (just kidding, I sent ‘em all this link!).
Swapped the heavy cream for full fat coconut cream and used dairy-free butter to make this vegan, and it turned out absolutely chef’s kiss. The texture was still rich and creamy, no weird aftertaste at all. Served it on whole grain toast for a lazy Saturday brunch and my non-vegan roommate stole half of it. Will make again!
Really solid recipe, super quick to throw together. The only thing I’d note is I wish it had a little more seasoning out the gate – I added an extra dash of paprika and some black pepper to kick it up a notch, which made it perfect for my taste. Will definitely make again for weekend breakfasts.
Meal prepped a big batch of the creamed mushrooms on Sunday and ate it on toast for breakfast all week long! It reheats like a dream in the microwave, no weird separation or sogginess if you keep the mushrooms separate from the toast until you’re ready to eat. Total game changer for busy work mornings.
Made this for my girlfriend for our at-home date night when we didn’t feel like going out, and she said it’s better than the version we got at that fancy French restaurant for our anniversary. I added a splash of white wine while cooking the mushrooms and topped it with a little fresh parmesan and thyme, total restaurant vibes for a fraction of the cost.
I’ve been making creamed mushrooms on toast for 40 years and I have to say, this recipe is spot on! The ratio of cream to mushrooms is perfect, not too runny, not too thick. I served it with a side of crispy bacon for my grandkids when they visited last weekend, and even the teenager who ‘hates mushrooms’ cleaned his plate.