This mushroom toast makes a delicious snack or appetizer. Crispy sourdough toast topped with creamy ricotta spread and delicious honey soy garlic mushrooms – it’s so good!
Ingredients
Here’s what you need to make this easy recipe:
- for the best flavor, use good-quality sourdough bread, not toast bread
- instead of cremini (baby bella) mushrooms, you can also use button mushrooms, but cremini have more flavor, chanterelle mushrooms would also be delicious here
- instead of soy sauce and honey, you can add 1/2 tablespoon of balsamic vinegar
- you can go a different route and instead of topping the bread with ricotta spread, bake it with Gruyere/Emmentaler cheese, like in this recipe for mushroom bruschetta
- I used three kinds of fat for this recipe – high-smoke point frying oil for cooking the mushrooms over high heat (butter would burn), regular butter for gently cooking garlic over low heat (adds flavor), and clarified butter for cooking the bread in the pan (you can also use regular butter for that but clarified butter burns less quickly)
A poached egg would be a great addition to this toast.
How to make mushroom toast step by step
STEP 1: Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices, finely chop the garlic (with a knife and not a garlic press), and parsley.
STEP 2: Make the toast: Heat 2 tablespoons of butter in a large frying pan over medium-low heat. When bubbling add the bread slices. Cook on both sides until golden and take off the pan.
To reduce the calories, you can toast the bread in an oven/toaster/toaster oven instead of pan-frying it in butter in the pan.
STEP 3: Cook the mushrooms: Heat the oil in the pan over medium-high heat. Add the mushrooms in an even layer and cook for 1-2 minutes without stirring letting the mushrooms brown, then cook, stirring for a couple of minutes until the mushrooms are brown and soft (but not too soft). Add butter, red pepper flakes, thyme, and garlic, cook for 30 seconds. Add honey and soy sauce, cook for a minute. Take the pan off the heat, stir in parsley, and season the mushrooms with salt and pepper.
STEP 4: Make the ricotta spread: in a small bowl, combine ricotta cheese, parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper.
STEP 5+6: Assemble: spread ricotta mixture over the toasts, top with mushrooms, sprinkle with more grated parmesan cheese.
Enjoy!
Storage
This open-faced sandwich should be eaten right away or the bread will be soggy.
To make this ahead you can prepare the ricotta spread (store in the fridge and bring to room temperature before serving) and mushroom topping (warm up to room temperature before serving). Toast the bread and assemble just before serving.
More mushroom appetizers
- mushroom tart – one of the most popular recipes on the website! crispy puff pastry topped with Gruyere cheese and balsamic mushrooms
- mushroom bruschetta – crispy toasted bread topped with melted cheese and delicious balsamic mushrooms
- mushroom quesadilla – crispy quesadilla filled with sauteed mushrooms, flavorful Gruyere cheese, and caramelized onions
- Mushroom Deviled Eggs
Mushroom Toast
for the mushrooms:
- 1 tablespoon frying oil
- 1/2 lb (225g) cremini (baby bella) mushrooms or button mushrooms
- 1 tablespoon butter
- 3 cloves garlic
- 1 teaspoon thyme
- pinch of red pepper flakes
- 1 teaspoon soy sauce
- 1 teaspoon honey
- salt and pepper to taste
- 1/2 tablespoon chopped parsley
for the ricotta spread:
- 1/2 cup (110g) ricotta
- 2 tablespoons grated parmesan
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- salt and pepper to taste
additionally:
- 4 medium sourdough bread slices
- 2 tablespoons butter or clarified butter
- parmesan cheese to garnish
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- Make the toast: Heat 2 tablespoons butter in a large frying pan over medium-low heat. When bubbling add the bread slices. Cook on both sides until golden, take off the pan.
- Cook the mushrooms: cut the mushrooms into 1/4-inch (5mm) slices, finely chop the garlic (with a knife and not a garlic press), and parsley. Heat the oil in the pan over medium-high heat. Add the mushrooms in an even layer and cook for 1-2 minutes without stirring letting the mushrooms brown, then cook, stirring for a couple of minutes until the mushrooms are brown and soft (but not too soft). Add butter, red pepper flakes, thyme, and garlic, cook for 30 seconds. Add honey and soy sauce, cook for a minute. Take the pan off the heat, stir in parsley, and season the mushrooms with salt and pepper.
- Make the ricotta spread: in a small bowl, combine ricotta cheese, parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper.
- Assemble: spread ricotta mixture over the toasts, top with mushrooms, sprinkle with more grated parmesan cheese.
- Enjoy!
- To reduce the calories, you can toast the bread in an oven/toaster/toaster oven instead of pan-frying it in butter in the pan.
- Calories = 1 mushroom toast (1/4 of the recipe). This is only an estimate!
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