Tasty Mushroom Toast

This flavor-packed mushroom toast turns basic items into a fancy-looking breakfast or lunch in about 15 minutes. The mix of crunchy sourdough, smooth ricotta, and rich mushrooms makes every bite taste amazing yet healthy.

I came up with this during a wet weekend when I wanted something nice without shopping. What began as using up leftovers has become my favorite quick meal when friends drop by unexpectedly.

What You'll Need

• Whole grain sourdough bread: Gives a nutty taste and holds up well against the toppings without turning mushy
• Portobello mushroom: Offers a substantial texture and rich earthy taste; grab ones that feel firm with no slime
• Swiss brown mushrooms: Bring different textures and stronger flavors; pick ones with tight caps
• Ricotta cheese: Makes a smooth foundation that works well with the earthy mushrooms; full-fat works best
• Small onion: Adds natural sweetness that makes mushrooms taste better; white or yellow both work fine
• Garlic cloves: Give that must-have flavor kick; look for firm ones without green shoots
• Olive oil: Helps brown everything nicely and spreads flavor; extra virgin tastes best
• Balsamic vinegar: Adds tang and gentle sweetness to cut through the richness
• Arugula rocket leaves: Add a peppery freshness and nice green color
• Salt and black pepper: Must-haves for bringing out mushroom flavors; fresh-ground pepper makes a difference
• Chopped parsley: Adds bright color and fresh taste that balances the dish
• Chili flakes: Not required but really good for a touch of heat that makes everything taste better

Simple Cooking Steps

Toast the Bread:

Pick thick sourdough slices and toast until they're golden with crisp edges but still a bit soft in the middle. This mix of crunchy outside and tender inside makes the perfect base.

Prepare the Aromatics:

Warm up a big pan over medium heat with 2 teaspoons of olive oil. Toss in sliced onion and a tiny bit of salt to help them soften. Cook for 3-4 minutes until they're clear and starting to brown at the edges. Add the chopped garlic and cook 2 more minutes until it smells good but hasn't browned, which would make it taste bitter.

Cook the Mushrooms:

Turn heat up to mediumhigh and throw in all mushrooms with the last teaspoon of olive oil. Don't stir for about 2 minutes so they get nice brown edges. Keep cooking about 5-7 minutes total until they've shrunk and turned deep brown. Add salt and pepper now, not earlier, since salt pulls out moisture too soon. Mix in fresh parsley and take off the heat.

Prepare the Arugula Salad:

In another bowl, mix fresh arugula with balsamic vinegar, a little olive oil, and a tiny pinch of salt. Toss gently with your fingers until coated. These spicy greens will balance out the rich flavors.

Assemble Your Toast:

Spread a big spoonful of ricotta on each toast piece, making a thick creamy layer. Top with the dressed arugula then a generous scoop of the mushroom mix. Finish with chili flakes if you want some heat and a final crack of fresh pepper.

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The first time my somewhat mushroom-tolerant husband tried this, he said it beat our neighborhood cafe's version that costs four times more. The trick is letting the mushrooms really brown, which makes them taste almost meaty.

Picking Your Mushrooms

While portobello and swiss browns make a great texture combo, this toast works with many varieties. Oyster mushrooms give a delicate frilly feel, while shiitakes add strong savory notes. For special times, treat yourself to chanterelles or morels when they're available; their unique flavors make this simple dish fancy enough for guests. Just don't use only white button mushrooms as they're too bland for this dish.

Complete Your Dinner

Turn this toast into a full dinner by adding a basic tomato soup or putting a poached egg on top for more protein. For parties, cut the finished toast into little squares and serve as finger food. You can make all parts ahead of time and put them together right before eating, which is great when you're having friends over.

Change With The Seasons

In spring, swap some mushrooms for young asparagus tips, adding them during the last two minutes of cooking. Summer calls for some halved cherry tomatoes or fresh corn in your mushroom mix. Fall works well with bits of roasted butternut squash added in, while winter's perfect for adding fresh thyme or rosemary while cooking the mushrooms. This recipe grows nicely with whatever's in season.

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This flexible dish really shows off how good mushrooms can be. It's comforting, filling, and works for basically any time of year or event.

Frequently Asked Questions

→ Can I use different types of mushrooms?

Sure thing! This recipe uses portobello and swiss brown mushrooms, but you can swap them for cremini, shiitake, oyster, or regular button mushrooms. Each type brings its own unique taste and feel, so try what you like or what you can find at your store.

→ What can I use instead of ricotta cheese?

No ricotta? No problem! Try cream cheese, goat cheese, strained cottage cheese, or even hummus if you don't want dairy. Each option will change the flavor a bit but will still give you that nice creamy base under your mushrooms.

→ How do I prevent my toast from getting soggy?

Make sure you toast your bread until it's nice and crunchy. Let your cooked mushrooms cool down a little before you put them on the toast, and try to add them right before you're ready to eat. You can also brush a little olive oil on your toast first to create a barrier against moisture.

→ Can I prepare any components ahead of time?

You bet! You can cook the mushroom mix up to two days early and keep it in the fridge. The arugula part tastes best when made fresh, but you can wash and dry your greens ahead of time. Just toast your bread and put everything together when you're ready to eat.

→ What can I serve with mushroom toast?

This toast goes great in a brunch spread next to some eggs and fruit. For dinner, try it with a bowl of tomato or squash soup. A small side of roasted veggies or a simple green salad would also go really well with the rich mushroom flavors.

→ Is there a way to make this dairy-free?

Definitely! Skip the ricotta and use mashed avocado, hummus, or any plant-based cream cheese you like. The mushrooms and arugula topping don't have dairy anyway, so you just need to swap out the cheese part.