Looking for a quick brunch that feels like a fancy cafe luxury? This easy creamy mushrooms on toast comes together in just 20 minutes. This recipe combines rich, garlicky and thyme flavours with a velvety cream sauce piled high on crunchy sourdough. It is the ultimate effortless weekend recipe that delivers maximum comfort with minimal dishes.
For me, this recipe is a favourite morning ritual when I want something indulgent but don't want to spend ages in the kitchen. I have always absolutely loved mushrooms; they are a great substitute for meat because of their firm texture, savoury umami flavour, and hearty bite. Combined with the rich, earthy blend of cream, garlic, and thyme, this dish is pure perfection. Now, it is my absolute go to comfort food whenever I need a cosy, satisfying meal that hits the spot every single time.
Why you’ll love Creamy Mushroom Toast
- Quick and easy: Ready in 20 minutes.
- Cafe quality: Bistro style luxury made right at home.
- One pan cleanup: Minimal dishes to wash after cooking.
- Rich umami flavour: Deep, savoury notes from the mushrooms.
- Perfect texture: Hearty, meaty bite paired with crunchy sourdough.
- Ultimate comfort: Luxurious cream sauce infused with garlic and thyme.
Recipe variations and substitutions
To customise the dish to suit your taste, you can easily swap the herbs or use plant-based alternatives to make it completely vegan.
- Herbs: Swap thyme for finely chopped rosemary (cook early), tarragon (simmer with cream), or fresh parsley and chives (stir in at the end).
- Vegan: Sauté mushrooms in olive oil or plant butter, then stir in unsweetened oat cream or blended cashew cream instead of heavy dairy cream.
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Easy Creamy Mushrooms on Toast
Looking for a quick brunch that feels like a fancy cafe luxury? This easy creamy mushrooms on toast comes together in just 20 minutes, combining rich, garlicky and thyme flavours with a velvety cream sauce piled high on crunchy sourdough. It is the ultimate effortless weekend recipe that delivers maximum comfort with minimal dishes.
2
servings5
minutes15
minutes20
minutesIngredients
400 g mushrooms (of your choice)
2 tbsp salted butter
1 tbsp olive oil
2 garlic cloves, minced
1 shallot
1/2 cup heavy cream
1 tbsp fresh thyme leaves
2 tbsp vegetable or chicken stock
4 slice thick sourdough or crusty bread
salt and pepper to taste
Directions
- Add aromatics: Heat a frying pan over medium-high heat with the oil and butter. stir in the garlic, shallots and thyme. Cook for 2 minutes until fragrant.
- Sauté mushrooms: Add mushrooms and cook for 5-8 minutes without stirring too much until they are golden brown and their liquid is evaporated.
- Deglaze: Add vegetable or chicken broth to scrape up any browned bits from the pan until the liquid has reduced by half.
- Finish with cream: Reduce heat to medium. Pour in the cream and stir. Simmer for 2-3 minutes until the sauce thickens and coats the mushrooms.
- Assemble: Toast the bread. Season the mushrooms with salt and pepper. Spoon the mixture generously over the toasted bread and serve.
