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This fancy mushroom toast pairs crunchy sourdough with smooth ricotta and cooked mushrooms for a mouthwatering starter or light bite that tastes like you went to a fancy restaurant—but it's so easy to make at home.
I whipped up these mushroom toasts when friends dropped by for brunch unexpectedly, and they were such a success that now everyone expects me to make them whenever they come over. They're my go-to when I want to wow people without spending forever cooking.
What You'll Need
- Cremini mushrooms: They're richer tasting than white buttons but you can swap them if needed. Just pick firm ones without any slime
- Butter: It makes the mushrooms taste amazing. Go for unsalted so you can add salt yourself
- Garlic: Get the real stuff, not pre-minced. Look for heads that feel solid and have tight skin
- Thyme: Brings an outdoorsy flavor that works great with mushrooms. Fresh is awesome but dried will do in a pinch
- Red pepper flakes: They add a bit of kick to cut through the richness. Add more or less depending on how spicy you want it
- Soy sauce: Gives that savory punch. Try the low-salt kind if you're watching your sodium
- Honey: Brings a touch of sweetness. If you can get local honey, even better for flavor
- Ricotta cheese: Makes the base for our spread. Full-fat gives the creamiest results
- Parmesan cheese: Adds a salty kick to the spread. Always grate it yourself instead of buying pre-grated
- Lemon zest and juice: Adds brightness to balance everything. Try to get organic lemons if you can
- Sourdough bread: Its slightly sour taste and chewy texture make it perfect. Find a good bakery loaf if possible
- Butter: For making your bread golden and irresistible
Making It Step by Step
- Get your toast ready:
- Cook bread slices in butter on medium-low until they turn gold and crisp on both sides. Keep an eye on them since butter burns fast. This makes the perfect crunchy base for everything else.
- Fix up your mushroom mix:
- Cut mushrooms into even slices about ¼-inch thick so they cook the same. Cook them in hot oil and don't stir right away to get nice browning. After they brown, throw in butter, garlic, thyme and those red pepper flakes for flavor. Adding honey and soy sauce creates a yummy glaze that sticks to the mushrooms.
- Whip up the ricotta blend:
- Mix your ricotta with fresh grated parmesan and some lemon zest and juice until it's all smooth. This gives you a creamy, tangy layer that works magic with the earthy mushrooms. Add salt and pepper just enough to make the flavors pop.
- Put it all together:
- Slather plenty of ricotta mix on each toast. Pile the glazed mushrooms on top, making sure to get some of that tasty sauce too. Finish with a sprinkle of parmesan for extra flavor.
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The sourdough fried in butter really makes this dish special. I tried it after years of just popping bread in the toaster and wow, what a difference! You get this amazing golden outside while the inside stays soft, which works perfectly with the toppings.
Prep Ahead Tips
You can get everything ready for these toasts a day early, which is super handy when you're having people over. Keep the mushroom mix and ricotta spread in separate containers in the fridge. Just warm the mushrooms in a pan or microwave before you put it all together. Toast the bread right before serving though, so it's got that perfect crunch.
Mix It Up
Feel free to play around with this recipe. Try adding some cooked spinach for color or top with a runny egg to make it more filling. If you don't do dairy, mashed avocado with lemon and salt works great instead of ricotta. You can also switch up your mushrooms—try shiitake, oyster, or wild mushrooms for totally different flavors. And don't be afraid to swap thyme for rosemary or tarragon.
How To Serve It
These toasts work great as fancy starters—just cut them smaller for parties. For a complete meal, pair with a green salad with lemon dressing. They're also fantastic alongside creamy soups like butternut squash or tomato. If you're doing brunch, serve them with some scrambled eggs and fresh fruit for a meal that'll make everyone think you've been taking cooking classes.
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Frequently Asked Questions
- → Can I switch to another type of bread?
Certainly! Sourdough offers great texture and flavor, but feel free to try it with a baguette, ciabatta, or any bread you like best.
- → What’s the vegan-friendly way to make it?
Use dairy-free ricotta and parmesan, swap butter with vegan alternatives, and replace honey with agave syrup or skip it altogether.
- → What mushrooms are the best option?
Cremini and button mushrooms work wonderfully, but for variety, you can toss in shiitake, portobello, or mixed wild mushrooms.
- → Can I prep this in advance?
Sure, prep the mushrooms and ricotta separately, pop them in the fridge, and just put everything together when you’re ready to eat.
- → What can I serve alongside this dish?
Pair it with a light salad, a bowl of soup, or add a poached egg on top for a filling meal.