Toast is kind of having a moment, isn’t it? I don’t know about you, but my Instagram feed is blowing up with beautiful pictures of crusty bread smeared with everything from cashew cream cheese and fruit to mashed avocado and radishes.
Given that toast is cool now, and not just a vehicle for jam or butter, I couldn’t help but hop on the bandwagon with a toast recipe of my own. And not just any toast – garlic toast. Garlic has the uncanny ability of taking an ordinary piece of bread to new levels of delicious.
Of course, the concept of mushrooms on toast is nothing new. It’s a classic British dish, typically eaten as a light lunch or with tea. But really, there are no rules. Not with this recipe, at least! You can whip it up in about 25 minutes and eat it as a snack while you watch your favorite TV show or dive into a book. Or, you know, sit at your kitchen table and savor every last bit. I try not to multi-task while I eat, but it’s just so hard.
As someone who used to absolutely loathe mushrooms, I feel a personal sense of accomplishment in this dish. I’ve learned to love mushrooms when they’re sautéed with fresh herbs and softened in a shallow bath of simmering vegetable broth. These fungi are melt-in-your-mouth good when heaped onto a crusty piece of garlic toast, garnished with some additional parsley for good measure (and a pop of color).
Our Herbed Mushrooms on Garlic Toast are perfect for a savory breakfast, lunch, dinner, or even a snack. For a heartier meal, I suggest pairing this dish with a soup or salad. Our Rosemary White Bean Soup (keeping on theme with the fresh herbs) or our Marinated Beet Salad would be great complements to the earthy mushrooms.
- 2 Tbsp. vegan butter
- 3 garlic cloves, finely chopped
For the mushrooms
- 1 Tbsp. olive oil
- ½ yellow onion diced
- 2 garlic cloves, finely chopped
- 1 lb baby Portobello mushrooms, sliced
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh parsley, chopped (plus more, for serving)
- ½ cup vegetable broth
- ¼ tsp. apple cider vinegar
- 1 Tbsp. whole wheat flour
- 6 thick slices of sourdough bread
- Preheat broiler to 450F. Combine the vegan butter (we like Earth Balance) and garlic in a microwave safe dish. Heat for 20 seconds, or until the vegan butter is melted. Set garlic butter aside.
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until onion is soft, about 5 minutes. Add the mushrooms and cook until they soften and begin to release their juices, about 7 minutes. Add the fresh thyme and parsley and cook for 30 seconds.
- Pour in the vegetable broth and simmer over medium-low heat until the liquid has reduced by a third, about 5 minutes. At this time, pop your bread in the broiler. After 5 minutes, flip the bread and cook the other side for 3 minutes.
- To the mushrooms, add a tablespoon of whole wheat flour and continue to cook over medium-low until the mixture thickens, about 3 minutes. If the mixture gets too thick for your liking, add more vegetable broth or water 1 tablespoon at a time. In the last minute of cooking, stir in the apple cider vinegar. Remove from heat.
- Remove the bread from the broiler and brush the tops with the garlic butter you prepared earlier. Add a heaping scoop of the mushroom mixture to the top of each piece of garlic toast. Garnish with additional fresh parsley and serve warm.