Mushroom Toast Recipe
housemade sourdough with roasted local mushrooms, crème fraiche, thyme
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Ingredients
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Toast & Bread
Roasted Mushrooms
Crème Fraîche & Finish
Method
Toast & Bread
- 1
Prepare bread
Preheat oven to 425°F (220°C). Arrange sourdough slices on a rimmed baking sheet. Brush both sides lightly with olive oil (about 1 tbs total per side for all slices) and place in the oven for 5–7 minutes, flip once halfway through, until edges are golden and crisp but interior still slightly tender. Alternatively, grill or toast to preference. If using butter, brush slices with the 1 tbs unsalted butter immediately after toasting.
Roasted Mushrooms
- 2
Preheat and prep mushrooms
Increase oven temperature to 450°F (230°C) after toasting bread. On the same or a new rimmed baking sheet, spread the trimmed and halved/torn mushrooms in a single layer so they roast instead of steam.
- 3
- 4
Roast
Roast mushrooms at 450°F for 12–16 minutes, stirring or shaking the pan once halfway through, until they are golden at the edges and have released and then reabsorbed some liquid. If the mushrooms look dry or are sticking, add the optional 2 tbs white wine or dry vermouth in the last 2 minutes and scrape up browned bits to concentrate flavor.
- 5
Finish
Remove mushrooms from oven and taste for seasoning; adjust with a pinch more salt and pepper if needed. If you like, stir in an additional 1 tsp thyme and let cool slightly while you prepare crème fraîche.
Crème Fraîche & Finish
- 6
Season crème fraîche
In a small bowl, combine 1 cup crème fraîche with 1 tsp lemon juice, 1 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp cracked black pepper. Stir until smooth and taste; adjust acidity or salt to your preference. Chill briefly if desired.
- 7
Assemble toasts
Spread about 2–3 tbs of the seasoned crème fraîche evenly on each toasted sourdough slice. Pile 3–4 oz (about 100 g) of the roasted mushrooms on top of each slice, distributing juices and browned bits evenly among toasts.
- 8
Garnish and serve
Finish each toast with a sprinkle of flaky sea salt (about a pinch / 1/8 tsp per toast), a few extra thyme leaves, and the optional chopped chives or microgreens. Serve immediately so bread remains crisp.
