Mushroom Toasts

My readers know that, maybe because of my advanced age, or perhaps because I’ve always been on the stubborn side, food trends turn me off. But I do know that stubbornness can get in the way of experiencing good food.

Case in point – avocado toast. Perhaps avocado toast didn’t excite me much because avocados are my biggest source of protein, not being a huge meat eater. I didn’t need to serve them on grilled bread to appreciate the wonderful food that they are.

Until I did have avocado toast, that is, and I have to say that they were thoroughly enjoyable!

Recently online I saw a headline for the “new” avocado toast – mushrooms on toast. I immediately envisioned sautéed mushrooms that I top my husband’s steaks with occasionally.

So that’s what I did to make my version of jump-on-the-bandwagon mushroom toast.

Mushroom Toast

Bread slices, like sourdough or French
Olive oil
Mushrooms, sliced, about 1 pound
Butter, about 1/4 cup
Olive oil, about 2 tablespoons
2 cloves garlic, minced
Cognac or brandy, optional
Garlic pepper
Dried thyme
8 ounces Crème fraiche

Brush some olive oil on the bread slices and toast them, either over fire, in a skillet, or in the oven. They should be crispy. Set them aside.

In a large skillet, heat the olive oil and butter over fairly high heat until bubbling, then add the mushrooms.

Keep the heat high, and stir only occasionally while getting some color on the mushrooms. If they stick at all, add a bit more butter, but keep the heat high. This keeps the mushrooms from requiring an inordinate amount of fat.

Once there is good caramelization on the mushrooms, turn the heat to medium, and add the garlic. Stir well for a few seconds.

Immediately add a splash or two of cognac and let it ignite. Shake the pan until the flames extinguish.

Turn the heat to the lowest setting and cook until most of the liquid has cooked off, if there is any.

At that point, season the mushrooms to taste.

Remove the skillet from the heat, let it cool a bit, then stir in the crème fraiche. Heat through.

Place some mushrooms on the toasts using a small, slotted spoon, then pour a spoonful of cream over the top. Serve immediately.

If you want decadence, sprinkle a little finely grated Gruyere, Fontina, or Parmesan on top of the toasts.

Top the toasts with some fresh thyme, parsley, or chives, if available.

If you’re serving these for company, don’t put too many out; they must be warm. There’s nothing much worse than cold mushrooms.

Not only would these be good for hors d’oeuvres, they would be wonderful served with soup. So much better than plain bread!

Verdict: These toasts are fabulous, and any mushroom lover will love these. The toasts would work with finer chopped mushrooms, or even a duxelles.

By Published On: January 18th, 201890 Comments on Mushroom Toasts

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Travel Gourmet January 18, 2018 at 6:05 AM - Reply

    I frequently have avocado on toast for lunch but these mushroom toasts look fabulous and really special.

    • chef mimi January 18, 2018 at 7:09 AM - Reply

      A little more time to make, and of course they need to be eaten warm, but so satisfying!

  2. Ron January 18, 2018 at 6:17 AM - Reply

    Love good bread, avocados and mushrooms. It’s a winner in my book. Actually, here in Scandinavia, this dish could qualify as “smushi”. Smushi are small open face sandwiches with different toppings. Quite the rage in Copenhagen these days.

    • chef mimi January 18, 2018 at 7:09 AM - Reply

      Maybe the Scandinavian version of French tartines? I’ve never seen that word before. Thank you!!

    • StefanGourmet January 23, 2018 at 1:39 AM - Reply

      Ron, do you mean Smørrebrød?

      • Ron January 24, 2018 at 3:47 AM

        Stefan, Nej, but your on the right track. Sumshi smallish is Smørrebrød type finger food. I believe it was started at the Royal Smushi Cafe, København, Denmark. Great place by the way.

  3. Debbie Spivey January 18, 2018 at 6:29 AM - Reply

    I could eat them every day! ;)

    • chef mimi January 18, 2018 at 7:08 AM - Reply

      Oh, me too!

  4. MySpace January 18, 2018 at 6:47 AM - Reply

    Looks delicious!!!!

    • chef mimi January 18, 2018 at 7:07 AM - Reply

      Thank you!

  5. Sumith January 18, 2018 at 8:16 AM - Reply

    Wow stunning captures loved that flambe and those toasts on that board with beautiful shades. Beautiful share Chef Mimi.

    • chef mimi January 18, 2018 at 8:27 AM - Reply

      Thank you so much Sumith!

  6. Jovina Coughlin January 18, 2018 at 8:20 AM - Reply

    Now I have another toast option that looks so delicious. Great addition.

    • chef mimi January 18, 2018 at 8:28 AM - Reply

      I know! Why didn’t I ever think about this!!!

  7. sallybr January 18, 2018 at 8:54 AM - Reply

    Love your take on alt-toasts… as to that avocado trendy-party, I think it’s very tasty and I’ve enjoyed quite a few versions, just would not blog about them because in my mind there are enough posts about it, no need to add one more… UNLESS, of course, I would stumble on a completely unusual combination, or a totally different method to treat said avocado before incorporating it into toast.. ;-)

    • chef mimi January 18, 2018 at 9:12 AM - Reply

      Well, when Nigella can keep posting avocado toast on IG, I figured I can, too! The options are endless, especially depending on the seasons, so I like that. I just waited cause I don’t eat a lot of bread.

  8. sallybr January 18, 2018 at 8:56 AM - Reply

    on a side note, I got three notifications of new posts from your blog today, but they are all old posts, from 2014, 2016 – do you have any idea why??? just curious

    • chef mimi January 18, 2018 at 8:56 AM - Reply

      Uh oh

    • chef mimi January 18, 2018 at 1:37 PM - Reply

      oops, i figured out what I was doing – trying to restore an old post in order to copy the text – and accidentally sent out another post. Please ignore!

  9. Jodi January 18, 2018 at 9:01 AM - Reply

    just finished a slice of avocado toast on sourdough with tomato – LOL! So yummy! I so wish I loved mushrooms. They are so fascinating in so many recipes, yet they still remain possibly the only single thing I just can’t eat.

    • chef mimi January 18, 2018 at 9:11 AM - Reply

      Oh wow. I remember when I was young I thought mushrooms and beets tasted like dirt. I think they do, but I like them both now!

      • Jodi January 18, 2018 at 9:21 AM

        I ADORE beets! I love the earthy taste of them! I think with mushrooms it is the rubbery wobbly texture I can’t get past….. LOL!

      • chef mimi January 18, 2018 at 11:35 AM

        Ah! I understand that. They are almost sponge-like…

  10. Anonymous January 18, 2018 at 9:13 AM - Reply

    Ooh that is just my thing! I’m so far behind trend-wise, though – I haven’t even heard of mushroom toast…

    • Anonymous January 18, 2018 at 9:14 AM - Reply

      Ahem – that comment was from me, Kiki – Dinner for (n)one. The comment section didn’t want to let me log in….

      • chef mimi January 18, 2018 at 11:35 AM

        That happens to me on other blogs. So weird.

    • chef mimi January 18, 2018 at 11:34 AM - Reply

      Well now you will, and you’ll get sick of hearing about them!!

  11. lizzylizzblog January 18, 2018 at 11:12 AM - Reply

    Hmm they look delicious!

    • chef mimi January 18, 2018 at 11:28 AM - Reply

      Thanks Litzy!

  12. anotherfoodieblogger January 18, 2018 at 11:29 AM - Reply

    My husband is a mushroom fanatic, and would absolutely love it if I made these for him some day. For the effort I’d certainly serve these with a bowl of soup!!

    • chef mimi January 18, 2018 at 11:31 AM - Reply

      Tomato soup!

  13. Sofia January 18, 2018 at 11:30 AM - Reply

    I don’t like food trends either! I do love avocado toast though… Lately I keep on seeing avocado with chocolate marked as paleo, gluten free, vegan desserts bla bla. Well I’ve had that since I was a child as my mum used to make it, in Indonesia avocado + choc as a dessert has been around forever! Anyway, I’m getting off the tangent here. Your mushroom toast looks great. I made something similar in the form of vol au vents recently, but will do it in toast version next time! xx

    • chef mimi January 18, 2018 at 11:32 AM - Reply

      Oh, vol AU vents! Fabulous. My mother used to make my favorite dinner for my birthday – brains – in those cute puff pastries! Is there a baby yet?

      • Sofia January 18, 2018 at 11:36 AM

        Ah yes, Mr H’s favourite are the vol au vents with brains too! Not yet :( I’m a few days overdue already so now the days are very tiring! If nothing happens, I’ll be induced on Friday of next week (so long still!). She’s already very heavy according to the estimates so I’m hoping and being positive that she’ll want to arrive soon!

      • chef mimi January 18, 2018 at 11:37 AM

        It’s so hard waiting!!! I remember so well and its been 34 years!

      • Sofia January 18, 2018 at 11:38 AM

        Yes, I’m sure you remember well! xx

  14. Our Growing Paynes January 18, 2018 at 2:25 PM - Reply

    This is fabulous! And I love the pic of the mushrooms ignited. 😊

    • chef mimi January 18, 2018 at 2:27 PM - Reply

      I have to be careful because right above the stove is where I keep all of my cooking liqueurs. I don’t need those bottles exploding!

      • Our Growing Paynes January 18, 2018 at 3:18 PM

        That would definitely make for a bad day!

  15. okiewinegirl2015 January 18, 2018 at 2:41 PM - Reply

    Yum! Your Mushroom toast looks amazing and I’m a huge fan of mushrooms so it’s a double win.

    • chef mimi January 19, 2018 at 7:24 AM - Reply

      Thanks Allison!

  16. Darya January 18, 2018 at 3:19 PM - Reply

    Lovely, Mimi. I adore mushroom toast ! When I go foraging with my mom in Burgundy (she knows all the mushrooms) and we don’t find too many, we usually make toasts similar to this one (no cognac on ours, though I bet we would all love it! Trying it next time). I was never aware that it was the “new” avo-toast! Hahaha! I deliberately refuse to follow food trends too, but I must admit, avocado on toast (with all the possible variations) is something I adore!

    • chef mimi January 19, 2018 at 7:24 AM - Reply

      THANK YOU Darya. I’d love to know how you prepare them. My French mother was a champion forager, no matter where we lived. But why not?!! I remember not only mushrooms and berries but also watercress and various things that she would make tinctures from for bug bites and what not. We thought she was crazy!

  17. Angela@grapegravy​ January 18, 2018 at 3:28 PM - Reply

    Looks so yummy! I love mushrooms!

    • chef mimi January 19, 2018 at 7:20 AM - Reply

      Yes, they’re so incredible! Thanks!

  18. Liz @ spades, spatulas, and spoons January 18, 2018 at 3:30 PM - Reply

    Mushrooms on toast were a favorite breakfast when I was growing up, although I don’t remember any cream or brandy! Absolutely decadent.

    • chef mimi January 18, 2018 at 6:29 PM - Reply

      I never checked out the recipe online, when I saw the headline about the “New” avocado toast, but this is how I imagine them. Creamy and flavorful!

  19. Kelly, RD January 18, 2018 at 4:44 PM - Reply

    This is a must try! I hope I can manage to keep them warm. Timing is not my forte’! I always hated button mushroom because of the spongy texture. Once I tried other varieties, I discovered that they don’t all possess that same texture and now I have grown to love those fragrant little fungi!

    • chef mimi January 18, 2018 at 6:29 PM - Reply

      Sometimes timing is challenging. When I catered, usually cocktail parties with hors d’oeuvres, I’d only serve one hot/warm item.

      • Kelly, RD January 18, 2018 at 8:41 PM

        That makes sense. If I made these at hone I could probably serve with a soup I kept warm in the pot until these were done. Thanks Mimi!

  20. Gerlinde January 18, 2018 at 5:24 PM - Reply

    I was in a coffee shop where they were selling open faced avocado toast for 12 dollars. I will make my own available toast if I want one but I prefer your mushrooms toast . If available I like using porcinis or chanterelles.

    • chef mimi January 18, 2018 at 6:28 PM - Reply

      Oh, I don’t blame you! I can only get “button” mushrooms typically! Wait, $12. ????

  21. Abbe@This is How I Cook January 18, 2018 at 9:32 PM - Reply

    I make my “shrooms very similar. Totally adore them and always keep some dried porcinis or shitakes on hand to mix in. This is a classic Mimi and a good one!

    • chef mimi January 19, 2018 at 6:58 AM - Reply

      Yes! I love to make that mixture in risottos! Dried mushrooms are so unique!

  22. heather (delicious not gorgeous) January 19, 2018 at 1:30 AM - Reply

    avocado toast is overplayed everywhere, but you can’t deny how delicious it is (; this mushroom toast looks so awesomely decadent, especially with that creme fraiche stirred in! i’d lick my plate just trying to get the rest of the sauce into my mouth (:

    • chef mimi January 19, 2018 at 6:54 AM - Reply

      I think you said it well. It’s just so good, and can be prepared so many different ways, depending on the season. On the other hand, I’m pretty proud of my mushroom toasts. I have no idea if this is what it’s supposed to be like or not, but it’s damn good!

  23. Greg Henry (@sippitysup) January 19, 2018 at 11:24 AM - Reply

    I endorse all things on toast. It’s a culinary category that’s hard to beat for its versatility. Which is why I too have been tinkering with a version of mushroom toast and it’s remarkably similar to this version so I must be on the right track. GREG

    • chef mimi January 19, 2018 at 11:44 AM - Reply

      Neat! That makes me happy!

  24. FrugalHausfrau January 19, 2018 at 9:52 PM - Reply

    A friend just asked me tonight why she hadn’t known about avocado toast before! These look even better!

    • chef mimi January 20, 2018 at 7:20 AM - Reply

      That makes me feel quite hip and with-it!!!

  25. David January 20, 2018 at 4:57 AM - Reply

    My mother used to serve us “mushroom gravy” on toast when I was a child – your recipe looks quite a bit more flavorful. Can’t wait to try it on toast… or steak!

    • chef mimi January 20, 2018 at 7:20 AM - Reply

      The word “gravy” gives me the creeps!

  26. kitchenpostcards January 21, 2018 at 1:25 PM - Reply

    This is so beautiful! We agree about tends- they come and go but your taste buds know best!

    • chef mimi January 21, 2018 at 1:37 PM - Reply

      Well said!

  27. camparigirl January 21, 2018 at 6:12 PM - Reply

    I have eaten mushrooms on toast for ever but, somehow, they are now a “thing” in Britain. Go figure.

    • chef mimi January 21, 2018 at 7:48 PM - Reply

      Trends! I ate avocado toasts in Southern California in the mid 70’s cause avocados were cheap and so was bread!

  28. Tandy | Lavender and Lime January 22, 2018 at 1:18 AM - Reply

    This is my idea of heaven. Maybe with a poached egg on top?

    • chef mimi January 22, 2018 at 7:29 AM - Reply

      Yes! That would be lovely.

  29. Greenshoots Photography January 22, 2018 at 5:58 AM - Reply

    That’s lunch sorted then!

    • chef mimi January 22, 2018 at 7:29 AM - Reply

      Thank you! A very satisfying lunch!

  30. Susan (@savoringtime) January 22, 2018 at 8:55 AM - Reply

    My family loves mushrooms and can see these being served at our next family gathering! Or, perhaps just a simple dinner for the two of us :)

    • chef mimi January 22, 2018 at 10:00 AM - Reply

      Definitely! They’re quite satisfying!

  31. F. Kraemer January 22, 2018 at 9:19 AM - Reply

    Hi Mimi, nice avocado toast. The Mushroom toasts are looking awesome. I Love the cognac in the mushroom sauce.

    • chef mimi January 22, 2018 at 9:59 AM - Reply

      Thanks so much chef!

  32. StefanGourmet January 23, 2018 at 1:38 AM - Reply

    Very retro Mimi, and delicious. Love the flambé shot.
    PS avocados are not a very good protein source at 2% protein. They do however contain 15% fat and 7% fiber.

    • chef mimi January 23, 2018 at 6:45 AM - Reply

      Thanks Stefan. Avocados are my choice of protein source because I don’t like much meat, and meat contains 0 fiber. And they’re good on salads!

  33. Marcellina January 23, 2018 at 5:16 AM - Reply

    Fantastic mushrooms on toast! I love avocados and am very lucky to have a huge tree which produces delicious fruit.

    • chef mimi January 23, 2018 at 6:39 AM - Reply

      Thank you! When I lived in California there were avocado trees everywhere. I miss that!

  34. Emma January 24, 2018 at 8:43 PM - Reply

    Now this is a food trend I can totally get on board with, I love mushrooms. I am usually one step behind the trends and almost always come to the party late. But I am on trend here being a vegetarian I often have sautéed mushrooms with toast! Love this recipe :)

    • chef mimi January 28, 2018 at 3:28 PM - Reply

      There’s nothing too unique about this! Especially for mushroom lovers! I honestly don’t know if this is a trend, it might have been fake news! I know that avocado toast will never end. But why should it?!!

  35. Jack & Barbra Donachy January 26, 2018 at 2:02 PM - Reply

    Very nice. “Mushrooms” and “smothered with” go nicely together. Nice plate, too.

    • chef mimi January 26, 2018 at 2:46 PM - Reply

      Thank you!

  36. siftandsimmer January 27, 2018 at 3:43 PM - Reply

    I love sauteed mushrooms, and these mushroom toasts look divine! Will have to try that soon :)

    • chef mimi January 27, 2018 at 4:10 PM - Reply

      Great!~ Thanks!

  37. chefkreso January 28, 2018 at 8:01 AM - Reply

    Have to say, the photos in this post are incredible, got me going soooo hungry :D

    • chef mimi January 28, 2018 at 3:26 PM - Reply

      Hahahaha! Thank you!

  38. jyo January 28, 2018 at 9:03 AM - Reply

    Sounds interesting….such a beautiful recipe ✌

    • chef mimi January 28, 2018 at 1:07 PM - Reply

      Thank you so much!

  39. Jhuls February 12, 2018 at 4:37 AM - Reply

    Your photos are so inviting! I love anything mushroom! x

    • chef mimi February 12, 2018 at 8:14 AM - Reply

      Thank you! Nice to see you again!

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