Why You’ll Love Creamy Mushroom Toast Recipe
You’ll love this recipe because it’s fast (just 10 minutes!) yet full of flavour. The contrast between crispy, buttery toast and soft, umami‑rich mushrooms over creamy cheese gives a satisfying mix of textures and tastes. It’s also easy to adapt depending on what you have on hand — making it ideal for busy mornings, quick lunches or cozy dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 piece sourdough toast
Handful of mushrooms (e.g. shiitake, button or chestnut)
1 tablespoon salted butter
1 clove garlic
2 tablespoons low‑fat cream cheese
Handful of rocket (or other peppery salad leaves)
Juice of ¼ lemon
Optional: fresh parsley (for sprinkling)
Cupboard essentials:
½ tablespoon rapeseed (or other neutral) oil
1 teaspoon soy sauce
Salt & pepper
Optional: a pinch of chilli flakes
Directions
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Lightly butter both sides of the sourdough slice and toast it in a pan — fry about 1 minute per side on high heat until golden and crisp.
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Pour the rapeseed oil into the pan, add the mushrooms in a single layer (avoid overcrowding), and let them brown over high heat for a few minutes before stirring.
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Reduce the heat, add the soy sauce, remaining butter and minced garlic. Season with salt and plenty of pepper. Fry for another 2–3 minutes until mushrooms are coated and fragrant. Then set aside.
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Spread the cream cheese over the toasted bread, sprinkle the rocket leaves on top, then spoon over the saucy, browned mushrooms. Finish with a squeeze of fresh lemon juice (and fresh parsley, if using).
Servings and timing
Serves: 1
Prep time: ~5 minutes
Cook time: ~5 minutes
Total time: ~10 minutes
Variations
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Use any mushroom type you like — button, cremini, chestnut, or a mix.
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Swap low‑fat cream cheese for regular cream cheese, goat cheese or ricotta for richer flavour.
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Add herbs like thyme, parsley, or a pinch of chilli flakes for extra depth or heat.
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For a non‑vegetarian twist, top with prosciutto, parma ham or a fried egg for extra protein.
Storage/Reheating
This dish is best enjoyed fresh — the toast will lose its crispness if stored. If you have leftover mushrooms (without toast), store them in an airtight container in the fridge for up to 1 day and reheat gently in a pan before serving on fresh toast.
FAQs
Can I make this creamy mushroom toast vegan?
Yes — simply use vegan butter (or oil) and a vegan cream cheese alternative. The mushrooms, garlic, and seasoning remain the same.
Can I double the recipe to serve more people?
Absolutely. Use more slices of bread and increase the mushrooms and cream‑cheese accordingly. Just fry mushrooms in batches to avoid overcrowding the pan.
What kind of bread works best?
Thicker, sturdier breads such as sourdough, ciabatta, or thick‑sliced country bread work best, as they hold up to toasting and the wet mushroom topping without getting soggy.
Can I skip the cream cheese?
Yes — if you prefer, you can omit the cream cheese or substitute it with ricotta, goat cheese, or even a smashed avocado for a different flavour profile.
Can I add more vegetables or toppings?
Sure — spinach, wilted greens, sautéed onions, or herbs like thyme, parsley, oregano all pair nicely. For extra richness, add a poached or fried egg, or even a slice of ham.
Is this recipe gluten‑free?
Not by default, because of the bread. But you can use a gluten‑free bread loaf to make it gluten‑free.
How can I make the mushrooms more flavourful?
Use a mix of mushroom varieties (e.g. shiitake + chestnut + button), don’t overcrowd the pan, and season with soy sauce, salt, pepper, garlic — letting mushrooms brown well before stirring.
Can I prepare mushrooms ahead of time?
You can sauté mushrooms ahead and store them briefly in the fridge — but toast fresh bread just before serving to preserve crispness.
What if I don’t have rapeseed oil?
You can use olive oil or any neutral cooking oil you have. Butter alone also works if you prefer richer flavour.
Can I add a squeeze of lemon at the end?
Yes — lemon juice brightens the dish and balances the richness of cream cheese and butter. It’s a nice finishing touch.
Conclusion
Creamy Mushroom Toast is a simple yet flavour-packed recipe that comes together in about ten minutes using minimal ingredients. Its blend of crispy toast, creamy cheese, and garlicky, savoury mushrooms makes it a go-to for quick breakfasts, lunches or light dinners. With easy variations and optional toppings, it’s versatile enough to suit your tastes and pantry supplies.
Creamy Mushroom Toast
This Creamy Mushroom Toast is a quick, budget-friendly meal that’s packed with flavor. Featuring sautéed mushrooms in a rich, creamy sauce served over toasted sourdough, it’s a comforting vegetarian dish perfect for breakfast, brunch, or a light dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Brunch
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 1 tbsp olive oil
- 500g mushrooms, sliced
- 4 garlic cloves, finely chopped
- 1 tsp thyme
- Salt & pepper, to taste
- 100ml low-fat cream cheese
- 4 slices sourdough bread
Instructions
- Heat the olive oil in a large pan over medium-high heat.
- Add the sliced mushrooms and cook for around 8-10 minutes until golden and moisture has evaporated.
- Add the chopped garlic and thyme, then season with salt and pepper. Cook for 2 more minutes.
- Reduce the heat to low and stir in the cream cheese until smooth and creamy.
- Toast the sourdough slices until golden and crispy.
- Top the toasted sourdough with the creamy mushroom mixture and serve immediately.
Notes
- You can use any type of mushrooms, or a mix, for extra depth of flavor.
- Adjust garlic and thyme quantities to suit your taste.
- For extra richness, add a splash of cream or milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
