Toasts of all shapes and sizes are great additions to brunch menus. It all started with the famous avocado toast, and has grown to a whole menu section. Chefs and restaurants recognize that crusty bread is a perfect vehicle for all sorts of delicious things: homemade jams and compotes, various cheeses and meats, and even sautéed mushrooms. Mushroom toast combines flavorful, meaty mushrooms with melty cheese to make the ultimate topping for toast. It's so much more than the sum of its parts, and can be eaten on its own for breakfast, alongside fresh fruit for brunch, or with a simple salad for an easy dinner.
We like to use a mix of two to three kinds of fresh mushrooms, such as shiitake, cremini, oyster, and chanterelles. If you don't have access to a large selection of fungi, creminis will do just fine. If you have some handy, you can add a small splash of dry white wine or vermouth when you add the soy sauce. Just let it cook off a bit before proceeding with the recipe. It'll add an extra boost of flavor.
When choosing your bread, gravitate towards a rustic loaf with a bit of weight, a crunchy exterior, and nice flavor. Whole wheat varieties are good here, as well as multi-grain and seeded loaves.
- 1 tablespoon butter
- 1 medium shallot (diced)
- 1 garlic clove (minced)
- 8 ounces fresh mushrooms (sliced)
- 1 teaspoon soy sauce
- 1/2 teaspoon fresh thyme leaves (optional)
- Salt and pepper
- 4 small or 2 large slices of rustic bread (sourdough, wheat, or multigrain)
- 1 tablespoon olive oil
- 1/3 cup gruyere cheese (or swiss cheese, grated, about 1 1/2 ounces)
- 2 teaspoons fresh parsley (chopped)
Preheat your broiler on high.
Preheat a large skillet over medium heat. Once hot, add the butter and let melt. Add the shallot and sauté for 1 minute. Then add the garlic and stir.
Add the mushrooms and sauté for about 5 minutes, or until the mushrooms are lightly browned and becoming tender. Then add the soy sauce and stir. Cook for 1 to 2 minutes, stirring occasionally, or until the liquid has mostly cooked off. Add the thyme and season with salt and pepper. Stir and reduce heat to low.
Brush the slices of bread on both sides with the olive oil. Place on a baking tray and toast under the broiler for 2 to 3 minutes, or until browned around the edges and lightly crispy. Turn and repeat to toast the other side.
Add the grated cheese to each slice of warm bread. Top with the mushrooms followed by the parsley and serve.