There's something very homely and comforting about anything on toast and often it can be the quickest dinner to get on the table. But I do always love mushrooms on toast, even just made with the most regular of regular mushrooms - it’s surprisingly satisfying and somehow takes the ‘on toast’ concept to the next level.
So what’s the secret to great mushrooms on toast?
For me, the secret is a hot frying pan with a little garlic, olive oil and of course the mushrooms. Be generous with the quantity (this is dinner after all) - a portion of 200-250g (8oz) per person works for adults. When they are soft, golden and have created some juices, finish them off with a knob of butter and a sprinkling of something green. Make sure you've remembered to get the toast on too.
And how could you take your mushrooms on toast to the next level?
If you wanted to up the decadence here you could throw in a splash of cream at the end ... or a small glug of white wine. Make it your own.
And I think it goes without saying why this is a fantastic mid-week dinner -
Mushrooms on toast
Finish them off with a knob of butter and a sprinkling of something green. Make sure you've remembered to get the toast on too.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 1x
- Category: Lunch
- Method: Hob + toaster
- Cuisine: British
- 4-8 tablespoons olive oil
- 800g-1kg (1½ - 2lbs) mushrooms, wiped clean and cut into large pieces
- 3 garlic cloves, finely chopped
- a few sprigs of thyme, leaves stripped from their stalks
- salt and pepper
- knob of butter OR a splash of cream OR a small glug of white wine (optional)
- hot, buttered toast, to serve
- Heat a large frying pan and warm the olive oil until it is sizzling.
- Throw in the mushrooms, garlic, thyme and a generous amount of salt and pepper.
- Toss in the oil and cook until soft and golden brown and smelling delicious! There should be a few juices in the pan by this stage and if not, you may want to add a knob of butter or a splash of cream or a small glug of white wine. It's your choice.
- Make sure your toast is ready to go and then divide out the mushrooms onto the toast and enjoy.
Keywords: quick, easy, snack
Mushrooms on toast, this was my mum's favourite 'easy dinner option' when I grew up and I still love it! Thanks for reminding me!
I love an easy dinner!
I love mushrooms and the garlic is good if everybody is eating it. What is the thinking on how best to prepare garlic - sliced, chopped, pressed or squeezed through one of those little gadgets? Some talk of leaving it to stand for 10 minutes before cooking.
It's a shame that BOG standard is seen as being at the bottom of the pile (no pun intended). I like the idea that it comes from mechanical engineering specifications in the 1960s and stands for British or German standards which were considered to be top of the pile at the time. However the idea is rubbished here https://en.wiktionary.org/wiki/Talk:bog_standard
Apologies for going off topic!
I finely chop the garlic if I want the pieces to stay separately - this is what I would do for this recipe. Most of the time, however, I use a Microplane and just 'grate' the garlic into whatever I'm cooking. It's much easier to clean than a garlic press and I can also use it for ginger, lemon zest etc