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Creamy Mushrooms on Grilled Bread

Easy recipe
Creamy Mushroom Toast

Ahhhh… Creamy Mushrooms on Grilled Bread… just try not to make it and eat it everyday…

First, sauté a bunch of mushrooms with garlic, thyme and some half and half, next, take a big slice of fresh ciabatta bread then grill it until golden and crisp. And lastly, pile the mushrooms on the perfectly toasted bread and inhale.

It’s really too good to be true – just a few ingredients, it comes together in a couple of  minutes.

Here is what you’ll need to make Creamy Mushrooms on Grilled Bread:

  • Fresh, good quality bread, doesn’t matter what type
  • 1 pound of mixed mushrooms (I like to mix them up for the different shapes and textures as well as flavor)
  • Garlic
  • White wine
  • Half and half
  • Fresh or dried thyme and parsley

It is a perfectly good lunch, serve with an Italian Tricolore Salad for a light dinner. Or you can serve smaller portions for an appetizer along with any of these cocktails:

Modern Whisky Sour

The Sunflower Cocktail

Vodka Gimlet Two Ways

Print
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Creamy Mushrooms on Grilled Bread


  • Author: Lisa @ My Studio Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Diet: Vegetarian

Description

A quick, luxurious appetizer, lunch or dinner.


Scale

Ingredients

  • 56 tablespoons olive oil
  • 1 pound mushrooms, cut in half or thirds if large (a variety is best)
  • 2 cloves garlic, minced
  • 1/2 cup white wine
  • 1/41/2 cup half and half
  • 2 teaspoons fresh thyme leaves or 1/4 teaspoon dried
  • 1 tablespoons fresh parsley, finely chopped

Instructions

Cut bread into 1 inch slices then brush generously with olive oil, set aside.

Wash mushrooms.

Heat a large skillet with 2 tablespoons of the olive oil, when hot, add mushrooms but do not crowd them. Do this in two batches adding an additional tablespoon or two of olive oil. When all mushrooms are cooked, place them all in the pan and add the garlic, stir and cook for 1 minute.

Next, add the wine and cook for 2-3 minutes until much of the liquid has been absorbed, then add the half and half. Stir and cook until the sauce thickens slightly.

While the mushrooms are cooking, heat up a grill pan or a large skillet, when nice and hot, place bread into pan and press down with the lid of a smaller pan so the bread browns evenly. Cook 3-4 minutes then toast the other side.

Place bread on a platter, cover each piece with the mushroom mixture and serve.

Notes

Washing mushrooms: I like to place mushrooms in a colander and lightly run some water over them then rub off any dirt with a paper towel. You do not want to soak mushrooms in water because they will not absorb the flavors properly if they become too wet.

Sauteeing mushrooms: If there are too many mushrooms, they will not brown properly. Add half of them, flat side down then do not touch for 3-4 minutes. Next, flip them over to brown on other side for another 3-4 minutes. Repeat with the remainder of the mushrooms.

  • Category: appetizer
  • Method: stovetop
  • Cuisine: healthy

Keywords: mushrooms, mushroom toast, creamy mushrooms, ciabatta

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SEASONAL FARMERS MARKET RECIPES


Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

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