This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This garlic wild mushrooms on toast is a flavorful way to start your day. Perfectly toasted sourdough bread covered with sauteed mushrooms with garlic and herbs and optionally topped with a fried egg.
Looking for a new cozy, savory brunch or lunch idea?
This garlic wild mushrooms toast is the perfect mid-afternoon meal.
Savory, meaty, wild mushrooms with sweet and pungent earthy garlic, all atop a crispy thick and crusty piece of toast with a crispy fried egg, it hits all the right spots in every bite.
You’ll love how satisfying and delicious this wild mushroom toast is!
Ingredients for garlic wild mushrooms toast
- Butter – Butter is our fat of choice here, and will provide flavor.
- Wild mushrooms – Wild mushrooms are easily found in the produce section of most grocery stores. Feel free to use your favorite variety.
- Shallot – Shallots are delicate and sweet in flavor.
- Garlic – Sweet and pungent, garlic is a classic addition to mushrooms.
- Thyme – Thyme is a fresh, herbaceous flavor that compliments the mushrooms.
- Sourdough bread – I love the sour savory flavor of sourdough bread here, but feel free to use your favorite variety of crusty bread!
Make ahead
Prepping this garlic wild mushrooms toast is super simple!
You could make a big batch of mushrooms at the beginning of the week, and store them in an airtight container in the refrigerator for up to 4 days.
When you’re ready to use them, just take out what you need and gently reheat in a pan set to low heat.
Additional toppings
If you want to spice things up, feel free to add a sprinkle of red pepper flake to your finished dish!
Not a fan of Parmesan cheese? No worries! Crumbly feta would also work wonderfully here.
What to serve with garlic wild mushrooms on toast?
I like to keep it fresh and light and serve this with a simple, fresh side salad.
But another great option would be serving it alongside a warm cup of your favorite soup.
Storage and leftovers
The leftover mushrooms can be stored in an airtight container and kept in the refrigerator for up to 4 days.
To reheat, simply take the amount that you need into a microwave-safe dish and heat for 1-2 minutes or until heated thoroughly.
More savory breakfast and brunch recipes
- Want more mushrooms? Try my Breakfast Stuffed Mushrooms
- Craving some savory waffles? Try my Poutine Hash Brown Waffles
- Looking for a 1-pan meal? Try my Feta Chickpea Shakshuka
- Love guacamole anytime of the day? Try my Chorizo Cotija Guacamole Toast
Garlic Wild Mushrooms on Toast
Ingredients
- 4 tablespoons unsalted butter
- 1/2 pound wild mushrooms, sliced
- 1 small shallot, minced
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- Kosher salt, to taste
- Black pepper, to taste
- 2 slices sourdough bread, toasted
- 2 large eggs, fried
- Grated Parmesan cheese, for topping
Instructions
- In a 12-inch skillet add butter and set over medium-high heat.
- When the butter has fully melted add the mushrooms, shallots, and thyme leaves. Saute for about 10 minutes or until the mushrooms are soft and slightly browned.
- Add the garlic and stir to combine.
- Taste the mushrooms and season with the desired amount of kosher salt and black pepper.
- To serve, place one slice of toast on a plate, top with half the mushrooms, top with a fried egg, and sprinkle with Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’re huge mushroom lovers, so this is happening for brunch soon!!
This looks fabulous, YUM!
This looks like a perfect way to start the day!
This looks so delicious! Like the type of breakfast I would order out but can totally make at home now, thanks!
This looks perfect! I love this for breakfast!
I really love a runny egg on ANYTHING! This looks delicious!
love these flavors, wow, I eat a lot of eggs, this way, that way, even on toast, but have never included mushrooms among my ingredients, so thank you for this wonderful recipe!