Mushrooms on Toast Recipe (2024)

I learned this trick from a mushroom grower: try dry-sauteeing the mushrooms first. Just the mushrooms themselves, nothing else, in a hot pan, turning frequently, until they are slightly brown and have soaked up all their juices. Then add the butter and proceed with the recipe. They taste more mushroom-y when started this way.

Good, hearty bread is essential. Instead of crème fraîche I spread chevre on the toast and put the mushroom mix on top. Besides a delicious combination of flavors and textures, the chevre helps hold the mushrooms in place. This is our winter bruschetta.

A fine quality soy sauce is a good alternative to the sherry. As others have observed, the combo of butter and soy in the right proportions is magical.

Judith, if you want to cook mushrooms in a pan without them going "watery dead grey", you need to cook them in a very hot pan, having added a splash of oil to the butter to prevent the butter from burning. The very high heat helps the mushrooms to shed their moisture quickly and enables the golden effect you're looking for. Hope this helps :)

Thank you for all of the "variations" on this recipe although I intend to follow the recipe the first time I make it. I love mushrooms cooked this way.
On another note, was it really necessary to correct the person who wrote "devine" instead of "divine"? A bit pedantic for this forum.

David Tanis never lets me down; I love David Tanis, and this recipe is so typical of his comfortingly familiar repertoire, relaxed yet refined. Wonderfully simple and luscious to make on an overcast spring weeknight, and hit the spot without being bloatingly filling and complicated. I used to make a version of this years ago and fill omelettes with it. Highly recommended, and don't skip the sherry.

I mix a bit of finely grated Gruyère into the hot mix just before topping the toast. I usually skip the crème frâiche unless I happen to have it on hand. A perfect little dinner.

If your mushrooms are grey and liquidy, you haven't been patient enough. Simply leave them a while longer, and yes a medium hot pan helps, and the buttery liquid reduces and the mushrooms brown perfectly just as in the photos. I usually sprinkle Worchestershire over mine too. This is a standard "side" for a good steak.

And (as given in the recipe) don't salt the mushrooms before they brown, or you draw out too much water and end up steaming them.

This is identical to the way I do mushrooms on toast and it is so good! One note: Don't skip the booze, it really adds great dimension. Besides sherry or marsala, I've had good results with port and vermouth.

An old standby around here; definitely great to include shallots, if you have them, & some greens or mild onions. I make a big batch (when we get chanterelles!) & keep in fridge. Spoon onto a thick piece of bread in the morning, lay a slice of provolone on top, & broil in toaster oven for a quick & delicious 'breakfast pizza' (credit: th' grandkids)!

1. Not really a danger given how much liquid the mushrooms expel. 2. Cooking the mushrooms without butter -- in a "dry" pan, though the pan won't be dry for long with the liquid given off by the mushrooms -- and then stirring in as much or as little butter as you'd like after the pan has dried out and they've begun to color is my preferred method for flavor as well as for customizability.

I just made this for the second time and did the dry sauté as suggested by Caroliboli. Both were delicious but the dry sauté was far better, they do indeed taste more mushroomy!

Use cast iron. Pour Yorkshire Pudding batter on the cooked mushrooms, awesome!

Grateful for the notes of variations on the theme. Wanted a little protein to go along with it, not necessarily "alongside," so added a bit of grated Gruyère atop the toast, then a fried egg topped with the mushrooms. Not identical to the recipe, but certainly inspired by it. Will make again (with more experimentation to come, because cooking for me is as much art as doctrine.)

2/26/24 - delicious again! Tried sour cream instead of crème fraiche. Okay, but consistency was thicker. Crème fraiche seems to work better.

Just made this morning, instead of just thyme, I used an Alice waters blend of sumac, thyme, sesame seeds and maldon salt. Used mascarpone instead of crème fraîche and added zucchini to the mix. Served it with grrrns and a fried egg. David Tanis inspirés again!

Made this yesterday. We had it for dinner over rice. This morning I had it on toast with a layer of dairy free Boursin. It is heavenly. I used a splash of oat milk instead of the crème fraiche and herbs de Provence as suggested by another commenter. I used a splash of red wine vinegar. Loved it. Highly recommended,

This is great! Easy weeknight dinner for 2; no leftovers.

So easy, and my husband was in heaven at dinner tonight. I used a glug of heavy cream in lieu of expensive creme fraiche, and went with the marsala. Fabulous!

I used yellow oyster mushrooms. Fabulous.

Made as instructed and really enjoyed it! In order to bulk it up a little more next time, I might consider a layer of ricotta under the mushrooms. Served it with a Pinot Grigio, side salad and bread that I sliced, added olive oil, sprinkled with sea salt flakes and then baked, rubbed with a garlic clove after toasted. Fast and tasty dinner!

On-hand substitutions that did not keep this from being soooo delicious: seedy bread (Trader Joe's) for country bread, cream for creme fraiche, and stock for sherry. I have NO IDEA why I haven't been making this my entire life lol.

This is a keeper! Simple and delicious. Wonderful combination of flavours and the crème fraiche makes it luscious. I do agree that you need a robust slice of bread for this dish. The sherry is a must for me.

An autumn classic! IMO toasted sourdough, vermouth and substitute in Tarragon for the perfect marriage.

This is a close cousin to a NYT recipe from ?7-8 yrs ago…. Fabulous every time!https://cooking.nytimes.com/recipes/1014695-creamed-mushroom-bruschetta-with-caramelized-onions?smid=ck-recipe-iOS-share

E asked 4 years ago about a non-dairy alternative to the creme fraiche.We use Tofutti sour 'cream', and/or non-dairy soft cheese spread. With a splash of full-fat oat milk (used for coffee, otherwise) if necessary, it makes an excellent creamy sauce. I was vegan for several years and my husband is allergic to dairy, so I learned to substitute!

I’m addicting to mushroom toast. I most often make this using thick Greek yogurt instead of creme fresh. Turn off the heat and then stir in the yogurt other wise it will “break” and not look pretty but will still be delicious! I have used thyme or rosemary and always garlic. You can use red or white wine, or stock. I have put this atop all sorts of protein including steak, pork and chicken. It’s amazing on toast, left over rice, in risotto, mashed potatoes any and all with parmigiana.

Yay for this recipe! I used this for my version of mushroom risotto. Make Alice Waters' basic risotto in one pan, and this in a second...used Calvados. Top the risotto (make it runny, like they do in Milan) with this and some grated parmesan and coarsely ground black pepper. I like it better than cooking rice and shrooms together (also more visually appetizing) Really wonderful. pS snuck some red pepper flakes into the mushrooms just because.