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Creamy Garlic Mushroom Toasts

Cuisine

European

Course

Breakfast

Servings

2 People

Difficulty

Easy

Cooking Time

25 min

Total Time

25 min

Sautéed mushrooms bathed in a creamy garlic sauce, piled high on crispy sourdough. It’s rich, earthy, and way fancier than the time it takes.

Ingredients

1 tbsp olive oil
1 tbsp butter
3 cloves garlic, minced
2 cups mushrooms, sliced (button or cremini work great)
¼ tsp salt
¼ tsp black pepper
½ tsp thyme (dried or fresh)
¼ cup heavy cream
2 slices sourdough bread, toasted
1 tbsp parsley, chopped (for garnish)
1 tbsp grated Parmesan (optional)

Instructions

Sauté the garlic and mushrooms. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add 3 cloves minced garlic and stir for 30 seconds until fragrant. Add 2 cups sliced mushrooms, ¼ tsp salt, ¼ tsp pepper, and ½ tsp thyme. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are browned and juicy.
Add the cream. Lower the heat and pour in ¼ cup heavy cream. Stir gently and let it simmer for 2–3 minutes until the sauce thickens slightly and clings to the mushrooms.
Toast the bread. Toast 2 slices of sourdough to your preferred level of golden-crunchy. You want something sturdy to hold all that creamy goodness.
Assemble the toasts. Pile the creamy mushrooms onto the toasts. Sprinkle with 1 tbsp chopped parsley and a bit of Parmesan if you like. Serve immediately.

Cooking Moments

Tips & Variations

💡 No cream? Sub in cream cheese, Greek yogurt, or a splash of milk + flour.
🌿 Make it vegan: Use plant-based butter and coconut cream.
🔥 Want a kick? Add chili flakes or a drizzle of hot honey.

The Chefta

Fonder & Ceo

Chefta’s Notes

📖 This dish was a lazy Sunday brunch invention that somehow made me feel like I was eating at a fancy bistro. Earthy, creamy, garlicky… and so simple.