Mushrooms on Toast

Mushrooms on Toast

Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It’s cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.

30 mins total time

20 mins active time


Serves 2



  • 2 tbsp unsalted butter

    more as needed

  • 1 lb sliced portobello or quartered cremini mushrooms
  • 1 tsp chopped thyme leaves
  • 2 small cloves garlic


  • Salt
  • Freshly ground pepper
  • Splash of sherry or Marsala


  • ¼ cup crème fraîche
  • 2 thick slices country bread

    for toasting

  • 2 tbsp chopped parsley


  • 1Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
  • 2Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer for 2 minutes.
  • 3Insert the wire rack to position 4. Arrange sliced bread on the wire rack and start the timer.
  • 4Toast bread until golden. If not, give it a bit more time.
  • 5Lightly butter toast and place on individual warm plates. Spoon mushrooms and juices over toasted bread. Top with chopped parsley.