Creamy Mushrooms on Toast

Give a rustic Italian twist to a British classic. You’ll love my Creamy Mushrooms on Toast. Thick slices of brioche are toasted and layered with a rich spread of Parmesan and mascarpone and topped with herby sautéed mushrooms. Perfect for brunch, appetizers, or even dinner!

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Sautéed Creamy Mushrooms on Toast is one of those recipes that tastes fancy but is actually quite simple to make. The mushrooms are cooked with shallots and herbs until they’re golden brown and full of flavor, but the surprise guest star, is the creamy cheese spread. I mix mascarpone cheese with Parmesan and olive oil, with just a hint of herbs to bring everything together beautifully.

Each bite of this creamy mushroom toast recipe combines crispy toast, creamy cheese, and tender mushrooms—with the subtle flavor of herbs. This recipe is a quick and economical way to bring just a little bit of fancy to your table.

If you are a mushroom lover, mushrooms for breakfast or brunch sounds absolutely killer, but you can also serve it in smaller bites as a light lunch, an appetizer at a dinner party, or even as a vegetarian dinner option. It’s simple enough to make, yet impressive enough to share with friends or family at any time of the day. 

Ingredients & Substitutions

Below are the simple ingredients I used to bring this mushroom toast recipe together, but I know sometimes when the craving for an easy breakfast strikes you don't have everything you need . No fear - we can make it work!

• Mushrooms - I used an inexpensive blend of earthy mushrooms: white button mushrooms, cremini mushrooms, and shiitake mushrooms, but you can use whatever types of mushrooms you can find or afford. Go crazy and forage for the wildest wild mushrooms you can, or just use simple and affordable white mushrooms from the grocery store. Once they are sautéed, they will be delicious!
• Shallots - I like to add a little bit of onion to my mushrooms, and shallots have a mild, almost buttery flavor when sautéed. Some people like to add a little garlic, but since I was making these for breakfast I skipped it. If you have an allium allergy, skip these altogether. If you don't know what an allium allergy is, you probably don't have one 😂
• Butter and olive oil - I like to use butter and olive oil when I sauté my mushrooms and shallots. You get the flavor from the butter, but with the higher smoke point from the olive oil. That ensures that you get beautifully caramelized mushrooms without a burnt flavor.
• Fresh herbs - I prefer to use woody herbs, like thyme and rosemary. I throw them in whole while sautéing, and then just remove them at the end. That way they herbs flavor everything, but you don't get pointy herbs stuck between your teeth. Ick. Use whatever herbs you like, or leave them out. You can use dried thyme, but I would avoid dried rosemary, which tends to stay hard and pointy. Ick ick. I like to finish with some chopped chives or green onions to brighten everything up, but fresh parsley would be nice.
• Mascarpone - Mascarpone is a soft cow's milk cheese with a lightly sweet, rich flavor, similar to ricotta, but smoother and thicker. If you can't find it, you can use cream cheese. It brings a more tangy flavor, but not mad at that. And also use sour cream or creme fraiche, although with their thinner texture you should reduce the olive oil to just a drizzle.
• Parmesan - Let's stay in Italy for a minute and add a nutty flavor with some grated or shredded parmesan. You can use imported parmigiana reggiano, or even the stuff from the green canister - your choice. Note: you can also just spread plain mascarpone on your toast and it will still be delicious. Do what works for you!
• Bread slices - I think my own brioche loaf sliced in ½ inch thick slices is the best bread, but you can use whatever bread you like. Since I try to avoid ripping up the roof of my mouth first thing in the morning, I tend to stay away from toasted sourdough, but a softer loaf like challah or even thick sliced white bread would be perfect.

Scroll to the recipe card at the bottom of the post for the full ingredients list.

Variations

I love this creamy mushroom recipe exactly as written, but sometimes I like to play with my food and you should too! Here are a few ideas to get you started:

• Spicy Garlic Mushroom Toast - For a little kick, add minced garlic and a pinch of crushed red pepper flakes to the mushrooms as they cook. For an extra garlic hit, cut a garlic clove in half and rub the cut sides over the toasted brioche before adding the spread.
• Full Italian - Add a splash of balsamic vinegar to the mushrooms during the last few minutes of cooking. Let it reduce slightly until it’s syrupy and coats the mushrooms. You could also drizzle a bit of balsamic glaze over the toast just before serving.
• Truffle Mushroom Toast - For a super fancy twist, add a drizzle of truffle oil over the mushrooms just before serving. If you have truffle salt (you fancy person), sprinkle a pinch on top for even more flavor.

Step-by-Step Instructions

This delicious mushroom toast comes together in just about 30 minutes. Make the spread, slice your mushrooms and shallots, sauté, and serve. How simple is that? 

Step 1: In a small dish combine mascarpone, Parmesan, kosher salt, black pepper, olive oil, and fresh thyme leaves if desired. Set aside until ready to use.

Step 2: Use a pastry brush, or damp paper towels, to remove surface dirt from your mushrooms. Remove the stems from the shiitakes. Thinly slice your shallots and mushrooms.

Step 3: Add olive oil to a cast iron pan or large skillet set over medium-high heat. Once the oil is shimmering, add the butter. When the butter melts and begins to foam add your sliced mushrooms and shallots. 

Do not overcrowd the pan. Only add a single layer of mushrooms and shallots. You may need to do this in batches.

Step 4: After about 2 to 3 minutes, the mushrooms will begin to release liquid. When this has almost completely evaporated, add in your whole stems of rosemary and thyme.

Step 5: Cook for another 5 to 7 minutes, or until most of the liquid has cooked off and the mushrooms are tender and golden brown. Remove and discard the herbs stems. Taste your mushrooms toast your bread to your desired color level tastiness and add salt and pepper to taste.

Step 6: Toast your bread to your desired color. Spread with your creamy mascarpone and plenty of sautéed mushrooms. Finish with flaky sea salt, more thyme leaves and some chopped chives, if desired.

Storage and Reheating

Storage

• Mushrooms: After cooking, let the mushrooms cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
• Mascarpone Spread: Store the mascarpone in a separate airtight container in the fridge for up to 3 days. For easier spreading, let it soften slightly at room temperature before using.
• Bread: You should only toast as much bread as you are going to be serving, but if you happen to have leftover toasted brioche, store it in a zip top bag at room temperature for up to 3 days.

Reheating

• Mushrooms: To reheat, pan fry the mushrooms in a skillet over medium heat for about 5 minutes, stirring occasionally. Add a splash of olive oil or butter if needed to keep them from drying out. You can also microwave them for 30-second intervals, stirring in between, until warmed through.
• Toast: Re-toast the brioche in a toaster for a minute just to warm it up. Avoid microwaving the toast, as it will be soggy and so sad.

When ready to serve, spread the softened mascarpone on the toast, top with reheated mushrooms, and enjoy!

Serving Suggestion

Make this an over-the-top Mushrooms on Toast experience by topping it with a perfectly poached egg. When you cut into the egg, the yolk will drip down between the caramelized, sautéed mushrooms and make the most unctuous sauce. Prepare to swoon!

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