Creamy Mushroom 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!
Servings: 8 servings
Calories: 264kcal
Equipment
Ingredients
Mascarpone spread
- 4 ounces mascarpone cheese
- 2 tablespoons grated parmesan
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh thyme leaves
Mushrooms toast
- 1½ pounds mushrooms cremini, white button, and shiitake are best
- 1 shallot
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 sprigs thyme
- 2 sprigs rosemary
- Kosher salt and black pepper to taste
For finishing
- 8 slices brioche bread
- Flaky sea salt
- 2 tablespoons chives chopped
- Thyme leaves
Instructions
Make mascarpone spread
- 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.
Sauté mushrooms and shallots
- Use a pastry brush, or damp paper towel, to remove surface dirt from your mushrooms. Remove the stems from the shiitakes. Thinly slice your shallots and mushrooms.
- 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.
- 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.
- 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.
Mushrooms, assemble! 🦸🏻♀️
- 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.
Notes
To avoid soggy mushroom toast, which we can all agree is super sad, assemble just before eating. See storage and reheating instructions below if you can't eat it all at once (well, not with that attitude anyway 🙄)
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.
- Mushrooms: To reheat, warm 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!
Nutrition
Calories: 264kcal | Carbohydrates: 17g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 313mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 2mg
