Mushroom Toast

 Healthy Delicious Mushroom Toast with Spinach, Garlic, Thyme and Lemon zest. Serve it as a simple meal alongside a hearty salad, or top it with an egg for breakfast. A tasty easy way to make a meal out of sourdough bread. Vegan!

Yes, it’s true, even I get tired of cooking sometimes and will opt out with a good piece of sourdough toast. Sometimes it is as easy mashed avocado and furikake, or sliced heirloom tomatoes with olive oil, basil and dukkah, but lately, it has been this simple recipe for Mushroom Toast which feels more like a meal and less like a snack because it’s warm, comforting and full of umami flavor.

I usually keep this vegan, but once in a while if Brian is especially ravenous I’ll melt some cheese on his toast before piling on all the mushroom goodness, or top it with a poached egg.  It doesn’t really need it in my opinion- but up to you.

So, if you have access to beautiful wild mushrooms- this would be the perfect place to try them out. Morels, chanterelles and porcini are especially nice. But if not, use cremini’s or shiitakes or even plain old button mushrooms.

Types of mushrooms to use in Mushroom toast: 

1. cremini
2. button
3. chanterelle
4. morel
5. shiitake
6. porcini
7. portobellos or baby portobello
8. maitake

Garlic and shallots give this nice depth. Thyme adds a nice herby flavor. Of course, you could sub out rosemary or sage. But I really love is the addition of lemon zest! So bright and refreshing!

How to make Mushroom Toast :

1. Saute shallots, garlic and mushrooms in olive oil, adding salt and pepper, stirring until mushrooms release their liquid.
2. Cook-off all the mushroom liquid and let them get nice and golden and slightly crispy on the edges.
3. Add the thyme, wine and lemon zest and cook off the wine, about 2 minutes.
4. Toss in the spinach, letting it wilt, adding more if you like.
5. Taste and adjust the salt and pepper according to your taste.
6. Pile it over warm sourdough toast.
7. Serve with a salad and call it dinner.

Optional Mushroom Toast Additions: 

1. For elevation, drizzle with truffle oil
2. Or top it with a poached egg
3. Melted cheese on the toast beforehand. Gruyere is tasty here, as well as creamy goat cheese or even something like brie.
4. Grated pecorino

But honestly, it good without any of the additions!

Mushroom Toast! So easy, so yummy and the perfect way to turn your sourdough bread into your next meal!

xo

Mushroom Toast

★★★★★ 5 from 5 reviews

• Author: Sylvia Fountaine
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 2 1x
• Category: vegan, main, lunch
• Method: stovetop
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

A simple healthy vegan recipe for Mushroom Toast with Spinach, Garlic, Thyme and Lemon zest. Serve it as a meal with a hearty salad, or top it with an egg for breakfast. A great way to use up sourdough bread!

---

Ingredients

Units USM Scale 1/2x1x2x

• 2–3 tablespoon olive oil (or sub with 1/2 butter or ghee)
• 8 ounces mushrooms – sliced or quartered (cremini, button, chanterelles, morels, shiitake, porcini, etc.)
• 4 garlic cloves- sliced, or rough chopped (not too small)
• 1 shallot – sliced
• generous, 5 finger pinch of salt and pepper
• 2 tablespoons fresh thyme (or sage or rosemary)
• splash wine (white, sherry wine, red, rose, marsala)- like 2 tablespoons
• lemon zest of 1 small lemon
• 1– 2 handfuls baby spinach leaves
• 2 pieces of toasted sourdough bread

Optional additions: drizzle of truffle oil, poached egg for the top, melty cheese (gruyere, swiss, brie, goat cheese),  grated pecorino

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat oil over medium heat. Add shallots, garlic and mushrooms, add salt and pepper and saute, stirring until mushrooms release their liquid, lowering heat to medium-low- if necessary to prevent shallots from getting too dark.
2. Cook-off all the mushroom liquid and let them get nice and golden and slightly crispy on the edges. Add the thyme, wine and lemon zest and cook off the wine, about 2 minutes.
3. Toss in the spinach, letting it wilt, adding more if you like.
4. Taste and adjust the salt and pepper according to your taste.
5. If the mixture seems dry you could drizzle with a little more olive oil, which will nicely coat the toast.
6. Pile it over warm sourdough toast.
7. If using truffle oil, drizzle it now, or top with an optional poached egg or a little grated pecorino if you like.
8. Serve with a salad and call it dinner.

---

Notes

My husband loves his Mushroom Toast with butter, so I’ll scoop my vegan mushrooms onto my toast and add butter to the pan with his mushrooms. Both happy. 🙂

You can always melt cheese on the toast first, for heartier eaters.

Nutrition

• Serving Size: one piece toast
• Calories: 332
• Sugar: 3.7 g
• Sodium: 323.9 mg
• Fat: 15.3 g
• Saturated Fat: 2.2 g
• Carbohydrates: 40.5 g
• Fiber: 3.7 g
• Protein: 10.3 g
• Cholesterol: 0 mg

Keywords: mushroom toast, vegan mushroom toast, mushroom toast with garlic, mushroom toast with spinach