Mushrooms on toast is one of those special family recipes that we have enjoyed for as long as I can remember.
My husband’s family introduced this dish to me probably 15 years ago. It’s how we always begin Thanksgiving dinner. In my mother-in-law’s version, it’s served with cippolini onions, nutmeg, sherry, and a bayleaf. I am apparently a much lazier cook; I’ve simplified the process and cut down on the ingredients just enough so there’s no peeling of onions and the cook time is reduced substantially.
Why we love this recipe:
- Seriously inexpensive
- Cooks in less than 10 minutes
- Vegetarian
- Has great texture: crunchy, toasty bread + creamy mushrooms and sauce
- The marsala wine gives it that undeniably umami flavor that works so well with sautéed mushrooms.
If you’re looking for a simple sautéed mushrooms recipe (think: on top of cast iron steak or chicken!), be sure to try out this recipe!
Ingredients For Mushrooms On Toast
- White button or shiitake mushrooms
- Unsalted butter
- Fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- All-purpose flour
- Marsala wine
- Chicken stock
- Parsley, finely chopped
- Flaky sea salt, for serving
For the toast: choose your favorite white bread, country bread, or similar artisan style loaf.
Type Of Mushrooms To Use
White button or shiitake mushrooms are our favorite to use in this mushroom toast recipe! Of course you can use any type of mushroom you like.
We recommend thinly slicing large mushrooms, but if they’re on the smaller side you could absolutely leave them whole, halve, or quarter them. Cook time for mushrooms is based on size and thickness — just remember you’re looking for a nice golden brown when you sauté mushrooms.
Looking for stuffed mushrooms instead? Be sure to try our Cream Cheese Stuffed Mushrooms or these seriously impressive Stuffed Portobello Mushrooms next!
How To Make Mushrooms On Toast
Sauté mushrooms until golden brown
Heat butter in a large skillet over medium-high heat. When melted, add sliced mushrooms. Give the pan a good shake to make sure they’re in an even layer and not piled on top of each other. Cook undisturbed until golden brown on the first side, about 3 minutes. Continue cooking, stirring occasionally, until both sides are golden brown, about 3 minutes more. Meanwhile, toast bread.
Season the mushrooms
Season with thyme, salt, and pepper, then add flour and cook about 1 minute, or until flour is fully absorbed. Pour in marsala wine, scraping the bottom of the pan, then cook until wine evaporates, about 30 seconds.
Make the sauce, then dig in!
Add chicken stock and stir until creamy. Taste, adjust seasoning as needed. Divide evenly on top of toasted bread, then garnish with parsley and sprinkle with a pinch of flaky sea salt. Serve immediately.
What To Serve With Mushrooms On Toast
Mushrooms on toast is how my husband’s family always begins their Thanksgiving feast. Couldn’t agree more, it makes a fabulous appetizer to kickstart any meal!
We tend to serve half portions to leave room for the main course. However, when we feel like a lighter vegetarian dinner, my husband and I will each enjoy a full piece of toast with a side salad, and call it a night.
This would be lovely with rosemary roast chicken or something special like cornish hens for a simple, elegant date night!
Tips For The Best Mushroom Toast
- Mushrooms on toast comes together quickly. If you toast bread before the mushrooms are fully cooked, make sure to leave bread in the toaster oven on the grate or place on a cooling rack while you finish cooking. Air circulating underneath toasted bread will keep it crispy and prevent it from getting soggy.
- Use a large, shallow skillet or frying pan to ensure there’s enough space for the mushrooms to cook without being on top of each other.
- Even when mushrooms are seasoned well, top the toast with a sprinkle of flaky sea salt to bring it all together before serving.
- Serve on white bread, country bread, or similar artisan style loaf. Do not serve on baguette, as it may be too difficult to bite into.
My only question to you: are you going to make it as is or double the recipe?
Spoiler: you should def double it!
If you make Mushrooms On Toast, please let us know by leaving a review and rating below.
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Looking for more holiday appetizers? Check out the following:
- Phyllo-wrapped feta with truffle honey
- Bacon wrapped dates
- Homemade ricotta
- Roasted grapes crostini
- Fried goat cheese balls
Mushrooms On Toast Recipe
Equipment
Ingredients
- 1 lb white button mushrooms cleaned, stems removed, thinly sliced
- 4 Tbsp unsalted butter
- 1 Tbsp fresh thyme leaves finely chopped
- ½ tsp kosher salt
- pinch freshly ground black pepper
- 1 Tbsp all purpose flour
- 3 Tbsp marsala wine
- 3 Tbsp low-sodium chicken stock
- 1 Tbsp fresh parsley chopped
- Flaky sea salt for serving
- 4 slices white bread, country bread, or artisan bread
Instructions
- Heat butter in a large skillet over medium-high heat. When melted, add mushrooms. Give the pan a good shake to make sure they're in an even layer and not piled on top of each other. Cook undisturbed until golden brown on the first side, about 3 minutes. Continue cooking, stirring occasionally, until both sides are golden brown, about 3 minutes more. Meanwhile, toast bread.
- Season with thyme, salt, and pepper, then add flour and cook about 1 minute, or until flour is fully absorbed. Pour in marsala wine, scraping the bottom of the pan, then cook until wine evaporates, about 30 seconds.
- Add chicken stock and stir until creamy. Taste, adjust seasoning as needed. Divide evenly on top of toasted bread, then garnish with parsley and sprinkle with a pinch of flaky sea salt. Serve immediately.
Notes
- Feel free to substitute white button mushrooms with shiitake, cremini, or mixed mushrooms.
- If you don’t have marsala wine, you may use sherry vinegar.
- No chicken stock? Use vegetable stock or beef broth.
Loved these mushrooms! Super easy to put together and so much flavor!!!!
The flavor is full on umami and we LOVE them! So happy you enjoyed too! xo, Ari
Yesssss! This dish is so my style! It was so easy to make and full of flavor. I turned it into lunch for my husband and me by adding a thin shmear of goat cheese to the toast before adding the mushrooms and serving with jammy eggs for protein. Just perfect! Thanks!
Love the addition of goat cheese and eggs! This is a family favorite of ours too. Yum! xo, Ari