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Mushroom Toast

Mushrooms cooked down in butter and garlic, piled on hot toast.

Submitted by Victor LangUpdated on September 18, 2026

Prep Time

8 mins

Cook Time

10 mins

Total Time

18 mins

Servings

2

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Benefits

• A savory breakfast or a light supper from one skillet.
• The mushrooms cook down, so a full pan becomes two toasts.
• Butter and garlic do the seasoning. No sauce to make.

Ingredients

Original recipe (1X) yields 2 servings

• 250 g mushrooms, sliced
• 1 tablespoon butter
• 1 garlic clove, minced
• 1/4 teaspoon salt
• Black pepper
• 2 slices bread
• A few thyme leaves

Directions

1. Melt the butter in a skillet over medium-high heat. Add the mushrooms in one layer as much as the pan allows.
2. Leave them until the water they release has cooked off and the edges brown, about 6 minutes. Stir in the garlic and salt for 30 seconds.
3. Toast the bread. Spoon the mushrooms on top, grind pepper, and add the thyme.

Tips

• Leave the mushrooms alone until the water cooks off. Stirring the whole time steams them.
• Toast the bread at the end so it is still crisp under the mushrooms.

Nutrition Facts (per serving)

Figures are estimates for the amounts written above.

150 home cooks made it

Reviews

• Elise W.

  ★★★★★★★★★★

  If I stir the whole time they steam. Leaving them alone got the brown edges.

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