Mushroom Toast Recipe

Prep and toast

Heat a small skillet or griddle over medium. Brush both sides of the sourdough slices lightly with 2 tbs olive oil (or drizzle). Toast bread 2–3 minutes per side until golden and crisp. Alternatively, use a toaster and then brush with remaining olive oil and 1 tbs butter while hot so butter melts into bread. Sprinkle the 1/2 tsp salt evenly over the slices while warm. Set toasted slices aside on a rack.

Make whipped feta

In a food processor or blender, combine 6 oz feta, 3 tbs Greek yogurt, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp black pepper and 1/2 tsp honey (if using). Blend until smooth and spreadable, scraping down the sides once or twice. If mixture is too thick, add up to 1–2 tsp water or extra yogurt to reach a creamy spreadable consistency. Taste and adjust lemon, honey or pepper as needed. Transfer to a bowl and set aside.

Cook vegetables

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tsp butter. When butter foams, add the sliced onions and cook 4–5 minutes, stirring occasionally, until translucent and beginning to caramelize. Add the sliced mushrooms and increase heat to medium-high. Cook without crowding, stirring occasionally, until mushrooms release moisture and turn golden brown, about 6–8 minutes. Add the minced garlic and thyme and cook 30–60 seconds until fragrant.

Season and finish

Deglaze the pan with 1 tsp sherry or red wine vinegar, scraping up any browned bits. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust. Cook another 1 minute to let flavors meld. Remove from heat.

Spread a generous layer (about 1.5 tbs) of the whipped feta onto each toasted sourdough slice while warm so it softens slightly. Top each slice evenly with the sautéed mushrooms and onions (about 2.5 oz mixture per slice).

Sprinkle chopped parsley, 1 tsp lemon zest divided across the toasts, and a pinch of red pepper flakes if using. Finish with a small drizzle (about 1/2 tsp per toast) of olive oil if desired and one quick grind of black pepper.

Serve immediately while toasts are warm and the mushrooms are still tender.