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Mushrooms on Toast Recipe with Fresh Herbs on Sourdough. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Mushrooms on Toast Recipe with Fresh Herbs on Sourdough

Our perfect mushrooms on toast recipe makes mushrooms sautéed with garlic and shallots in salted butter and olive oil, combined with a dollop of sour cream and plenty of fresh fragrant herbs – in this case aromatic dill; you could also use flat-leaf parsley, fresh coriander or any perfumed herb of your choice – piled onto toasted sourdough bread, and generously sprinkled with grated Parmigiano-Reggiano.
Prep Time15 minutes
Cook Time10 minutes
Course: Breakfast, Brunch, Lunch, Snack
Cuisine: British/Australian, European, Russian
Servings: 2 People
Calories: 562kcal
Author: Lara Dunston

Ingredients

  • 2 thick slices sourdough bread
  • 3 tbsp olive oil
  • 2 tbsp salted butter
  • 1 shallot finely chopped
  • 1 garlic clove finely chopped
  • 400 g mixed mushrooms whatever’s in season
  • 1 tbsp sour cream optional
  • sea salt and cracked black pepper to your taste

Garnish

  • 2 tbsp fresh dill or flat-leaf parsley roughly chopped
  • Grated Parmigiano-Reggiano

Instructions

  • Toast your sourdough bread, brush on some olive oil or generously spread with salted butter, slice each piece in half, then set aside on the serving plates.
  • In a frying pan or skillet, fry the finely chopped shallot and garlic on low heat in a tablespoon of olive oil until the shallot is soft and almost translucent, taking care not to over-cook them.
  • Turn up the heat, add the rest of the olive oil and butter and mushrooms to the pan, then sauté the mushrooms, stirring them continuously but gently so that they're covered in olive oil and butter, the shallots and garlic are evenly distributed, and the mushrooms evenly cook. If using a mix of sizes, add the large mushrooms first, then the medium and small mushrooms.
  • After a few minutes or whenever the mushrooms are brown and soft, add a dollop of sour cream, 2 tablespoons of fresh dill (or other fragrant herb of your choice), a pinch of sea salt and some cracked black pepper to your taste, combine well, then pile the mushrooms on top of the toasted sourdough.
  • Garnish with more fresh herbs and generously sprinkle with grated Parmigiano-Reggiano and serve immediately.

Nutrition

Calories: 562kcal | Carbohydrates: 53g | Protein: 13g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 454mg | Potassium: 753mg | Fiber: 7g | Sugar: 8g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg