Creamy Mushrooms On Toast

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!

This is an advertisement. Find out more here.

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.

This dish would be absolutely perfect served for brunch on a lazy Sunday morning. And since it’s just that bit more special than your standard cooked breakfast, it’s good enough to serve to guests!

❤️ 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…).

🥗 Ingredients

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.

Becca’s 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.

📋 Instructions

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.

Becca’s 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.