Mushroom toast is one of my top five favorite dishes, and I am on a mission to prove how good mushrooms can be. It is simple, cozy, and feels a little fancy without being fussy. Crispy toasted bread, buttery caramelized mushrooms, and a creamy sauce that tastes like something you would order at a restaurant.
The key is letting the mushrooms actually sear. Hot pan, a little oil, and patience until the steam cooks off and they start browning. That is where all the flavor happens. From there it is butter, garlic, thyme, and a splash of Marsala for that warm, slightly sweet depth. A little cream cheese and heavy cream turn it into a silky sauce, then parmesan, parsley, black pepper, and a pinch of red pepper flakes finish it off.
Pile it onto thick toasted sourdough and top with extra parmesan. This is perfect for an easy lunch, a cozy dinner, or a snack that feels like a treat, enjoyyy! ❤️
8 ounces mushrooms (Baby Bella, Chanterelles, Cremini, Button, any type)
1 tablespoon neutral oil
1 tablespoon unsalted butter
1/2 teaspoon salt
1 clove garlic, finely minced
1 teaspoon fresh thyme leaves
2 tablespoons Marsala wine
1 teaspoon freshly minced parsley
4 tablespoons heavy cream
1 tablespoon cream cheese (or crème fraîche)
1 tablespoon water
1 tablespoon freshly grated parmesan cheese
Pinch of red pepper flakes
Ground black pepper to taste
Parmesan cheese for garnish
Minced parsley for garnish
Two thick slices of toasted bread, 1/2 to 1 inch in thickness (I am using sourdough)
👨🍳 Instructions 👨🍳
1) Clean the mushrooms, optionally remove stems, and slice into 1/4 in slices. Set aside.
2) Place a large sauté pan over medium-high heat. Add the neutral oil and allow it to heat until it begins to ripple. This tells you the pan is hot enough to properly sear the mushrooms.
3) Add the mushrooms in an even layer and cook until there is minimal steam being produced, this means that most of the moisture has cooked out of the mushrooms and they will begin caramelizing. This process may take 5-10 minutes depending on your pan size, mushroom size and heat level.
4) Once the mushrooms are well browned, reduce the heat to medium. Add the butter, salt, and minced garlic. Sauté for about 3 minutes, stirring frequently. You want the garlic softened and fragrant, not browned, so adjust heat as needed.
5) Add the thyme leaves and Marsala wine. Continue cooking until the Marsala reduces by about half.
6) Reduce the heat to low. Add the cream cheese, heavy cream, water, parmesan cheese, red pepper flakes, and black pepper. Stir gently until the cream cheese fully melts and the sauce becomes smooth and cohesive. Keep the heat low, as overheating the dairy can cause the sauce to break.
7) Taste and adjust seasoning if needed.
8) To serve, place toasted bread on a plate and spoon the creamy mushroom mixture evenly over both slices. Garnish with additional parmesan cheese and minced parsley if desired.
Notes: I like to toast my sourdough bread on the stovetop in a pan with a little butter for extra flavor and crisp edges.
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