Mushrooms on toast is such a classic brunch dish - but this isn't just your bog standard, basic recipe. It's a simple dish that's been made extra special - with garlic and shallots, fresh herbs, a creamy sauce with a touch of Dijon mustard, and a little bit of gooey cheese... these truly are the ultimate creamy mushrooms on toast. The flavours are just incredible!
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It's hard to make creamy mushrooms bad - even just sautéed with a little garlic, they'll probably end up delicious. But with just a few simple additions, they can really be elevated to something seriously special.
🌍 The World Cook
This recipe was actually inspired by a new TV show called The World Cook, which is now streaming on Prime Video. The 7-part series has been put together by travel experts TUI, and it sees 16 contestants compete in 6 of TUI's incredible holiday destinations (including Majorca, Croatia and Mexico), each hoping to be crowned as the ultimate 'World Cook'.
The show is hosted by the much-loved Emma Willis, and the flamboyant Fred Sirieix of First Dates fame. In each episode, the competitors are faced with country-specific cooking challenges, showcasing food and recipes from around the world.
Cooking and eating my way around the world, in some incredible destinations, pretty much sounds like my idea of heaven - so this one is definitely worth the watch!
These creamy mushrooms are inspired by one of the recipes cooked in the Quarter Finals of the competition, in Austria. The original recipe in the TV show uses a hard Austrian mountain cheese, but you can use any similar hard cheese instead, if you can't get your hands on the real deal!
❤️ Why You'll Love This Recipe
- It's delicious. First and foremost!
- The recipe is quick and easy to make, but it feels so gourmet.
- It would make the perfect breakfast, brunch or lunch for guests, but it's also simple enough to cook just for yourself!
- If you'd rather skip the toast, the creamy mushrooms can be used in all sorts of other ways - they'd make a fantastic creamy mushroom pasta, or the perfect topping for a jacket potato.
- Any leftover mushrooms can be reheated easily in the microwave (although, you'll be a better person than me if you manage to have any leftovers...).
Here's what you'll need to make this recipe:
- mushrooms - I used chestnut mushrooms, but use your favourite kind. You could even try mixing a few different types of mushroom if you're feeling really fancy.
- bread - I used a lovely crusty baguette. Any kind of bread will work, but ideally go for something a bit special rather than a plain white loaf.
- garlic - fresh garlic is best, but garlic puree is also great.
- shallots - or half a regular onion, if you prefer.
- lemon - you can use shop-bought lemon juice instead if that's all you have.
- Dijon mustard
- creme fraiche - full fat is best.
- ground nutmeg
- fresh herbs - chives and parsley. For this recipe, fresh is definitely preferable over dried.
- parmesan cheese - make sure you choose a vegetarian version if needed, as 'real' parmesan cheese is made with animal rennet. I find that a generic 'hard cheese' is usually vegetarian (and usually cheaper!).
See the printable recipe card below for detailed ingredient quantities.
👌 Top tip
Each ingredient in the recipe adds its own special little touch, but they're not all essential. If you need to skip the lemon, or the nutmeg, or the mustard, don't worry too much! It will still be delicious.
🔄 Ingredient Swaps
This recipe is designed to be the ultimate creamy mushrooms on toast - the contestant who designed it is aiming to be crowned The World Cook, after all! Therefore, the ingredients list is on the longer side, with all sorts of incredible flavours being added to bring those humble mushrooms to life.
If you'd like to simplify the recipe, there are a few changes you could make:
- Just choose one fresh herb, instead of using both parsley and chives. If you're going to just use one, I'd recommend opting for parsley, since parsley and mushrooms is one of the best combinations in the world!
- If you don't have creme fraiche, you can use various other full fat dairy products that all give a similar end result. Cream cheese and sour cream will both work just fine.
- Shallots feel a bit special, and have a slightly milder, sweeter flavour than regular onions - but you can totally swap them for whatever onion you already have in your kitchen.
Here's how to make this recipe - see below for the printable recipe with detailed ingredients and instructions.
Step 1: Sweat off the shallots and garlic in some butter and olive oil. A nice low heat will help them to soften and become sweet and fragrant, without browning.
Step 2: Add the chopped mushrooms, and continue to cook over a medium heat.
Step 3: Add the creme fraiche, and the other sauce ingredients, and mix well to combine.
Step 4: Toast some slices of bread. I toasted mine with some butter in a frying pan, which helps to make it extra crispy and tasty. You can just use a regular toaster if you prefer!
Step 5: Serve the creamy garlic mushrooms on the toast. Top with some extra fresh herbs, grated cheese, and plenty of black pepper.
👌 Top tip
The mushroom mixture can be prepared in advance, and reheated either in the microwave or in a frying pan (you may need to add a dash of water if the mixture has begun to dry out at all). It's best to prepare the toast just before serving.
📖 Printable Recipe
Creamy Mushrooms On Toast
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- 1 tablespoon butter
- 1 tablespoon olive oil
- 3-4 small shallots, finely chopped (or ½ large onion)
- 4 cloves garlic, finely chopped
- 250 g (~ 9 oz) mushrooms (I used chestnut mushrooms), roughly chopped
- ½ teaspoon ground nutmeg
- Black pepper
- 1 tablespoon creme fraiche
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoon finely grated vegetarian parmesan-style cheese
- 2 large (or 4 small) slices of bread - I used thick slices of baguette
- Few sprigs fresh parsley, chopped
- Few sprigs fresh chives, chopped
- Add the butter and olive oil to a frying pan, and set the heat to medium or medium-low (my stove was set to 4 out of 9). When the butter has melted, add the chopped shallots and garlic, and allow them to sweat for a few minutes. If they begin to brown at all, turn the heat down.
- Add the chopped mushrooms, along with the nutmeg, salt, and plenty of black pepper. Continue to cook over a medium heat for a further 5-10 minutes, until the mushrooms have cooked down and released their liquid.
- Add the creme fraiche, Dijon mustard, lemon juice and parmesan-style cheese, and gently stir until the ingredients have melted together to give a glossy sauce.
- When the mushrooms are nearly ready, toast the slices of bread. I toasted mine in a frying pan in a little butter, but you can use a regular toaster if you prefer.
- Stir the fresh herbs through the creamy mushrooms, and serve on the toasted bread. If desired, top with some extra black pepper, grated cheese, and/or fresh herbs.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.