Mushrooms on Toast with Garlic and Thyme
User Reviews
5
Mushrooms on Toast with Garlic and Thyme
Description
This recipe combines an assortment of mushrooms such as chestnut, shiitake, and button mushrooms, sliced into varying shapes for textural contrast. The mushrooms are cooked in butter or dairy-free margarine along with finely chopped garlic and fresh thyme leaves, which infuse the dish with herbal and savory notes. Cooking continues until the mushrooms soften and develop a golden color while releasing their moisture, enhancing the sauce-like quality.
The seasoning includes salt and black pepper, with an optional splash of soy sauce or tamari to bring subtle umami richness. Toasted bread is buttered and topped with the warm mushroom mixture, finished with extra thyme sprigs for fragrance. A tip for added moisture is to swirl some water in the hot pan after cooking mushrooms and pour the resulting broth over the toast, enriching the overall texture.
Mushrooms on toast makes a pleasant vegetarian option for breakfast, brunch, or a light meal. The combination of toasted bread and richly sautéed mushrooms offers a satisfying bite featuring a balance of tender, juicy mushrooms and crisp toast.
Ingredients
- 200 g mushroom mixed (chestnut, shiitake, button), 2½ cups
- 2 cloves garlic
- 1 tablespoon butter or dairy free margarine
- 2 thyme fresh, sprigs
- salt
- black pepper
- 1 tsp soy sauce or tamari, optional
To serve
- 2-4 lices bread
- butter or dairy free margarine
- thyme extra sprigs
Instructions
- Clean and slice the mushrooms roughly (I like them cut into different shapes and sizes for texture), then finely chop the garlic. Set both aside.
- Melt the butter/margarine in a frying pan over a medium-high heat then add the mushrooms and garlic. Strip the leaves from the thyme sprigs and add to the pan.
- Stir it all frequently for about 4 minutes, until the mushrooms are soft, golden and have released their juices. Season to taste with the salt and pepper.
- If using, stir in the soy sauce now and cook for a further minute.
- Toast the bread, spread with butter and top with the mushrooms and extra thyme. Serve immediately.
- Tip: I like my mushrooms on toast juicy, so after I've piled the mushrooms onto the toast, I swill a little water around the hot pan and then pour it over the mushrooms. It sort of turns it into a rich mushroom broth that soaks into the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 196mg | 8% |
| Potassium | 368mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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