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Garlic Butter Mushroom Toasts

Cuisine

European

Course

Breakfast

Servings

2 People

Difficulty

Easy

Cooking Time

10 min

Total Time

20 min

Buttery sautéed mushrooms on crispy golden toast with garlic, herbs, and a hint of lemon. It’s rustic, it’s elegant, and it works for breakfast, lunch, or a quick snack.

Ingredients

2 cups mushrooms, sliced (cremini or button)
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
2 slices sourdough bread (or any crusty bread)
1 tbsp cream cheese (optional, for spreading)
Extra lemon wedges, for serving

Instructions

Sauté the mushrooms. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add 2 cups sliced mushrooms and let them sizzle without stirring for 2–3 minutes to get a nice golden edge.
Add garlic and season. Sprinkle in 2 cloves garlic, ½ tsp salt, and ¼ tsp pepper. Stir and cook for another 2–3 minutes until mushrooms are soft and caramelized.
Finish with lemon and herbs. Turn off the heat. Add 1 tbsp lemon juice and 1 tbsp chopped parsley. Toss to coat. Taste and adjust seasoning if needed.
Toast the bread. While the mushrooms cook, toast 2 slices of sourdough until golden. If you like, spread a little cream cheese for extra richness.
Assemble and serve. Pile the garlicky mushrooms high on the toast. Finish with an extra squeeze of lemon and a sprinkle of herbs. Eat immediately while it’s warm and buttery.

Cooking Moments

Tips & Variations

💡 No parsley? Use chives or thyme instead.
🌿 Vegan option: Skip butter and cream cheese — just use more olive oil.
💡 Upgrade it: Add a soft poached egg on top for a next-level brunch.

The Chefta

Fonder & Ceo