This creamed mushroom toast is a recipe close to my heart, inspired by @beerswithdave’s childhood memories of his mother’s kitchen. With rich, creamy mushrooms, caramelized onions, and a hint of thyme, this dish is simple but packed with flavor.
Creamy & mushroomy...
It’s the perfect combination of earthy and comforting, served over a crispy slice of sourdough. Every bite brings warmth and nostalgia, making this toast a cozy go-to for breakfast, lunch, or even a light dinner. I think we all love the idea of food bringing back memories, and this one really does just that.
What makes this recipe truly special is its balance of flavors and textures. The mushrooms are perfectly caramelized, while the creamy sauce, brightened by a splash of white wine and a sprinkle of chili flakes, brings a lovely richness without being too heavy.
The fresh crunch from the toasted sourdough adds that final layer of perfection. Topped with a generous grating of Parmigiano Reggiano, this dish feels indulgent yet incredibly easy to make.
I’d encourage you to give this one a try because I’ll be incorporating this creamed mushroom mixture into my next recipe. It’s a versatile dish that’s sure to become a favorite, and you’ll want to experience it in its simplest, most delicious form before we take it to the next level.
So, grab some mushrooms and toast up some bread—you’re in for a treat!
Ingredients:
Inspired by @beerswithdave
(Serve 2)
High Quality Olive Oil, 2 TBSP + More For Toasting
Yellow Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Mushrooms Thinly Sliced, 200g I'm using Swiss Brown
Unsalted Butter 1 TBSP
Soy Sauce, 1 TBSP
Garlic Finely Minced, 3 Cloves
Dried Thyme, 1 TSP
Chili Flakes, 1 TSP Adjust To Preference
Unbleached All Purpose Flour, 1 TBSP
White Wine, 1/2 Cup
Heavy Whipping Cream, 1/4 Cup
Stale Sourdough Bread, 2 Slices
Parmigiano Reggiano, For Grating
Parsley Finely Chopped, A Handful
Equipment:
Cast Iron Skillet / Pan
Directions:
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in onion.
Season with salt and pepper.
Saute until translucent.
Add in mushrooms and saute until lightly caramelized with butter and soy sauce.
Add in garlic, thyme and chili flakes.
Saute until aromatic.
Followed by flour.
Deglaze with white wine.
Next, add cream and cook until thickened.
Taste and adjust for seasonings.
Transfer to a bowl.
In the same skillet, toast bread with some olive oil, 1 side only.
Transfer onto serving plates and spoon the creamed mushroom over the toast.
Grate some parmigiano and sprinkle some parsley over the top.
Serve immediately.
Mushroomlicious...
Simple yet yummilicious...
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