Baby portobello mushrooms are sautéed with garlic and white wine, then tossed with fresh sage and scattered on crispy toast to make this scrumptious dish! Perfect for breakfast, lunch, or snack!
Mushrooms on toast is one of those dishes that's so darn simple, but unbelievably good!
I first tried this a few years ago when I had some leftover mushrooms to use up (it's great for that!). The idea of mushrooms on toast was something I'd heard of before, but it seemed like a strange concept. I was blown away by how delicious it was!
How to Serve Mushrooms on Toast
Anything goes here. This dish can be breakfast, lunch, or even a light dinner. And if you find yourself feeling peckish in the middle of the day, well guess what? This one takes just a few minutes to whip up, so it's perfect for a quick snack!
Mushroom Cooking Tips
In order for this dish to turn out really good, make sure you prep and cook your mushrooms properly. Here are a few pointers:
- Don't douse your mushrooms with water when cleaning them. They suck up water like crazy, which means they'll cook up soggy. Instead, wipe them with a damp towel.
- Make sure you're using enough fat when cooking mushrooms. They also suck up oil like crazy, so you'll need plenty of it for perfectly tender, perfectly browned mushrooms.
- Resist the temptation to frequently stir or flip your mushrooms while they cook. They need to sit undisturbed on a hot surface for a while in order to brown.
What You'll Need
- Olive oil
- Cremini mushrooms
- Dry white wine
- Garlic
- Salt & pepper
- Fresh sage
- Sliced bread
How to Make Mushrooms on Toast
Most of you probably already know how to make toast, so let's skip to the mushrooms portion of this dish!
Heat some olive oil in a skillet. Once the oil is nice and hot, add mushroom slices in as even a layer as you can and sprinkle them with a pinch of salt. Let the mushrooms cook, undisturbed, for a few minutes, flip them, then let them cook for a few minutes more. By now they should be tender and browned.
Push the mushrooms to the side of the skillet and add some garlic. Cook it for just about a minute, until it becomes very fragrant.
Stir in the white wine, bring it up to a boil, and let it simmer until most of it dries up.
Now take the skillet off of the burner and add some fresh sage. Season your mushrooms with salt and pepper to taste before spreading them over toast.
Mushroom Toast Tips & FAQ
- Can this recipe be made gluten-free? Yup! Just use your favorite gluten-free bread.
- Leftovers & storage: This dish is best when served fresh, but if you have leftover mushrooms they will keep in a sealed container in the fridge for about 3 days.
- Can I use another variety of mushroom? Absolutely! Just about any type of fresh mushroom will work. Try white buttons, oysters, or shiitakes.
- Not all white wine is vegan. Check with Barnivore to ensure yours is.
- Looking for more delicious vegan mushroom recipes? Try my mushroom stroganoff, vegan stuffed mushrooms, mushroom paté or mushroom risotto!
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📖 Recipe
Mushrooms on Toast
Ingredients
- 1 tablespoon olive oil
- 4 ounces sliced cremini mushrooms (about 2 cups of mushrooms)
- 1 garlic clove, minced
- 2 tablespoons dry white wine
- 2 tablespoons sliced fresh sage
- Salt and pepper, to taste
- 1 or 2 slices bread, toasted (I like sourdough or multigrain for this recipe)
Instructions
- Coat the bottom of a medium skillet with the oil and place it over medium heat.
- Once the oil is hot, add the mushrooms in an even layer. Sprinkle them with a pinch of salt.
- Let the mushrooms cook, undisturbed, for about 5 minutes, flip and cook them for 5 minutes more, until tender and browned on both sides.
- Push the mushrooms to the side of the skillet. If the skillet seems dry at this point, add an extra dash of oil, then add the garlic.
- Cook the garlic for about 1 minute, stirring frequently, until very fragrant.
- Stir in the wine, bring it to a simmer, and continue cooking everything until most of the liquid has evaporated, 2 or 3 minutes.
- Remove the skillet from heat and stir in the sage. Season the mushrooms with salt and pepper to taste.
- Spoon the mushrooms over the toast. Serve.
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Hi Alissa, oh my gosh, this looks delicious. Thank you. I'm going to pin this.
How about my using re-hydrated dried mushrooms? During the pandemic, our shopping trips are limited. Quickly perishable items like fresh mushrooms can create a problem. I am in the process of using dried mushrooms in their place. Any thoughts per your recipe?
I haven't tried it with dried mushrooms, but I can't see why it wouldn't work! I'm afraid I can't say what weight or volume you'd need though - you'll need to measure after they're rehydrated.