Gourmet Mushroom Toast for Dinner

Fancy Toast for Dinner with Vegetarian Sautéed Mushrooms Recipe

5 from 2 reviews

Toast isn’t just for breakfast! You’ll love this gourmet mushroom toast recipe topped with creamy sautéed mushrooms for dinner too.

Adapted from Gjelina Restaurant’s Cookbook, Cooking from Venice, California



Roasted Garlic Confit Ingredients (makes extra):

  • 2 cups olive oil
  • 8 heads garlic, peeled
  • 12 sprigs thyme
  • 3 bay leaves

Sautéed Mushroom Toast Ingredients:

  • 1/2 loaf ciabatta bread
  • 3 tablespoons extra-virgin olive oil
  • 1 pound mushrooms, such as nameko, hen of the woods, chanterelle, porcini, matsutake
  • 6 cloves garlic confit, sliced (recipe below)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 cup (8 ounces) crème fraîche (Homemade Option*)
  • 1 tablespoon chopped fresh flat leaf parsley
  • 10 sprigs fresh thyme, destemmed


How to Make Roasted Garlic Confit:

  1. Preheat oven to 350° Fahrenheit.
  2. Combine olive oil, garlic, thyme and bay leaves in a medium baking dish sized appropriately so garlic is completely submerged and covered in about 1 inch of oil.
  3. Bake until garlic cloves are soft and lightly browned, about 45-60 minutes. Remove from oven and let cool. Garlic confit can be stored in an airtight container in the refrigerator for up to 2 months as long. They must remain completely covered with olive oil to prevent air from reaching them.

Make the Gourmet Mushroom Toast:

  1. Brush both sides of the sliced bread with olive oil and toast. Once toasted, brush both sides lightly with olive oil again.
  2. Heat olive oil in a large frying pan over high heat. Sear the mushrooms by cooking without stirring until they are well browned. You can do this in batches if the pan seems crowded. Toss mushrooms with a spatula and sear for another 30 seconds or so.
  3. Add the garlic confit and season with salt and pepper. Add the wine and cook until reduced by half, about 2 minutes.
  4. Stir in the crème fraîche until well incorporated. Cook until slightly thickened and glossy. Taste for salt and add more in necessary. Stir in the parsley and thyme.
  5. Place toasted bread on plates and spoon the mushroom mixture on top, dividing it evenly. Serve immediately.


* Homemade Créme Fraîche must be made 1 day to 2 weeks in advance. Sour cream will not work as a substitute for this recipe.

Keywords: Fancy Toast, Sauteed Mushrooms, Vegetarian Mushrooms, Recipes