Mushrooms on toast is a quick, easy and flavourful vegetarian or vegan brunch or breakfast recipe. It’s even great as a lunch or supper! The sauteed mushrooms are juicy and succulent, with extra flavor from the garlic and thyme. And less than 150 calories per portion!
Mushrooms on Toast
We’ve had years of avocado on toast.
Don’t get me wrong, I love avo toast and my favourite way to have it is with ground turmeric, sea salt, black pepper, chilli flakes and lime.
Buuuut, it’s not the most environmentally friendly of breakfasts since it’s usually shipped in from overseas.
But I still want more than just peanut butter on my toast some days.
Enter: Mushrooms on Toast. Meet your new favourite brunch.
Why this is such a great brunch recipe
The mushrooms turn golden in the pan when the moisture cooks away.
The flavour of the mushrooms concentrates, and is accentuated by the sweetly pungent garlic and fragrant fresh thyme.
Sometimes I add a dash of soy sauce for an extra umami flavour, and sometimes I swill a little water in the hot pan to create a ‘mushroom jus’ to pour over the mushrooms on toast.
Either way, it’s delicious.
(Originally posted 14 November 2015. Updated with new text and images 21 Feb 2019)
As a veggie, mushrooms are my friend when I want a substantial texture in a dish.
There’s just something so lovely about their firm-yet-soft texture and they way the soak up flavours and impart their own into dishes.
Adaptations for Mushrooms on Toast
This recipe is amazing as it is, but you could also adapt it with these other serving suggestions!
- Add a tsp of soy sauce once the mushrooms have released and cooked away most of their juices for extra umami flavour.
- Try it with a poached egg on top if not vegan.
- Add finely chopped onions or shallots when cooking the mushrooms.
- Swap the thyme for rosemary, oregano or tarragon.
- Try it on bagels, rye bread, gluten free bread or any type you like.
- Stir a tablespoon of cream or dairy free cream through the mushrooms at the end.
- If you don’t have fresh thyme, you can use dried instead.
Breakfast has to be my favourite meal of the day.
Not those rushed weekday morning breakfasts (though sometimes a green smoothie concoction is just so delicious it begs me to sit down in a quiet place and ignore the school-run chaos around me).
What I’m talking about are those weekend breakfasts that happen a little later and when you take a little more care with the meal.
When everyone sits together at the table and talks about nonsense…
Vegetarian and Vegan Brunch Recipes
How to make Mushrooms on Toast – step by step tutorial
This recipe couldn’t be easier! In just a few simple steps you can easily have a delicious brunch – in minutes!
Check out these step by step photos to make this recipe, then scroll down for the full ingredients list and instructions in the recipe card.
1 – Clean then roughly chop the mushrooms. I like to chop them into different sizes so the final results have lots of texture. Use any mushrooms you like. Finely chop the garlic and strip the thyme leaves from the stems.
2 – Heat the butter/margarine in a frying pan until hot, then add the mushrooms, garlic and thyme.
3 – Cook, stirring often, until the mushrooms release their juices and turn golden. If desired add a tsp of soy sauce and stir well then heat for a further minute. This optional step adds a lovely extra umami flavour.
4 – Serve on toast, drizzled with any remaining juices from the pan. If there aren’t any, swirl a little water in the hot pan to pick up the mushroom flavour, then pour over the mushrooms on toast.
Get the Mushrooms on Toast Recipe
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Mushrooms on Toast with Garlic and Thyme
- 200 g (2 ½ cups) mushrooms (mixed, chestnut, shiitake, button – whatever you have)
- 2 cloves garlic
- 1 tablespoon butter or dairy free margarine
- 2 sprigs of fresh thyme
- salt and pepper
- 1 tsp soy sauce or tamari (optional)
- 2-4 slices bread
- Butter or dairy free margarine
- Extra sprigs of thyme
- Clean and slice the mushrooms roughly (I like them cut into different shapes and sizes for texture), then finely chop the garlic. Set both aside.
- Melt the butter/margarine in a frying pan over a medium-high heat then add the mushrooms and garlic. Strip the leaves from the thyme sprigs and add to the pan.
- Stir it all frequently for about 4 minutes, until the mushrooms are soft, golden and have released their juices. Season to taste with the salt and pepper.
- If using, stir in the soy sauce now and cook for a further minute.
- Toast the bread, spread with butter and top with the mushrooms and extra thyme. Serve immediately.
- Tip: I like my mushrooms on toast juicy, so after I've piled the mushrooms onto the toast, I swill a little water around the hot pan and then pour it over the mushrooms. It sort of turns it into a rich mushroom broth that soaks into the bread.