Creamy Mushrooms on Toast is a quick and easy breakfast or lunch option that feels far more indulgent then it actually is. A delicious vegetarian breakfast, that is easy to make vegan too. Chunky mushrooms in a creamy and cheesy sauce, loaded on a thick slice of sourdough toast with a sprinkling of fresh herbs.
We can easily get ourselves in to a breakfast rut, but this mushrooms on toast recipe soon pulls us out of it. A flavour packed vegetarian breakfast that is actually really hearty and filling. Easy to adapt with different cheese and added vegetables, it's ready in just 15 minutes. Something on toast is always a go-to for a quick and easy meal, and these creamy mushrooms take it to the next level.
Why you will love it
- Comforting vegetarian breakfast
- A delicious way to use up mushrooms
- Vegan option
- Just 342 calories
- Ready in under 15 minutes.
- Budget friendly
- Bread - We used sour dough, but you can use slices of your favourite loaf. Or why not do something a little different and use a ciabatta or bagel instead.
- Mushrooms - The key to making this dish really delicious is using a selection of different mushrooms. This will ensure that the dish has plenty of texture.
- Shallots - This gives the meal a little sweetness, however you could swap it for a regular brown onion if that is all you have.
- Creme fraiche - This is the key to the creaminess of the dish. You can use a reduced fat if you prefer and you can even use cream instead.
- Cheese - We used a reduced fat cheddar, however you can use any cheese that melts well. Mozzarella and Swiss also work well. Why not add some crumbled stilton for a more intense flavour. You could add a dollop of cream cheese too.
- Lemon juice - The acidity helps to cut through the intense creaminess of the sauce and lightens it all up a little.
- Mustard - This also cuts through the creaminess and adds some extra flavour. We used Dijon, but English, French or wholegrain mustard will work.
- Chives - A nice way to finish the dish with a little freshness. You could swap it for fresh parsley or thyme though.
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Clean your mushrooms and thinly slice. Put the bread on to toast.
Two: Heat a little butter in a pan and add the sliced mushrooms. Cook until softened.
Three: Add the creme fraiche, mustard, lemon juice and cheese. Mix well until the cheese has melted.
Four: Serve on toast with chopped chives (optional).
What mushrooms to use
I have been making this recipe since I was a student, as it can be a super budget friendly meal, that is fairly filling for a breakfast or lunch. To make it as cheap as possible, I would use the standard white mushrooms that you find in the supermarket. But, if you budget does allow a little bit more, then using a selection of more exotic mushrooms will really make a difference to the dish.
In this version we have used chestnut mushrooms, shiitake and mini portobello mushrooms. But you can really use any kind of edible mushrooms. Oyster mushrooms add a great flavour too. They key to making this as delicious as possible is lots of different texture from different mushrooms.
Health benefits of mushrooms
I don't feel like mushrooms get enough love when it comes to their nutritional benefits. Not only are they low in calories, low carb and a great alternative to meat, but, they are a good source of Vitamin B and Potassium.
How to clean mushrooms
You should just be able to give them a quick rinse and then use a paper towel to wipe away any dirt on the mushrooms. You don't want to put too much water on them though, as they will soak it up and you will have a lot of liquid in the pan.
If there is a lot of dirt on the mushrooms, then you could peel them.
What makes these mushrooms taste so indulgent is the delicious creamy sauce. But, the best thing about it is that it is SO easy. Just a big dollop of creme fraiche and some grated cheese and it makes them super creamy. You could swap the creme fraiche for cream and use any cheese that melts well.
Mushrooms have lots of health benefits which have been discussed above. This is a creamy dish, however you could lower the calories and fat by using reduced fat creme fraiche and a reduced fat cheddar. Use a mature cheddar, as the strong flavour means that you can use less of it. Add some extra vegetables to give it a nutritional boost too.
It's really easy to make this dish vegan. You could either totally leave out the creaminess and just add some soy sauce and extra herbs for flavouring, or use a vegan alternative. We like Oatly creme fraiche for a vegan option and there are some amazing vegan cheeses out there that melt really well - try to find something with lots of flavour.
If you have any leftovers of the mushroom mixture, then you can store it in an air tight container in the fridge for 2 days. The leftovers can be used on toast again, or it makes a great topping for a baked potato or on spaghetti. Be careful when reheating it, and do so gently, as the sauce can split.
We love a dish that you can add loads of extra vegetables to and you definitely can with this. At the same time as sautéing the mushrooms, you could add some finely chopped bell pepper and courgette - this would make it feel more like a lunch. When you add the creme fraiche and cheese, why not add some finely chopped spinach too to give it a bit of a green veg boost.
If you are someone that needs meat in their meals, then you can fry some chopped bacon at the same time as the mushrooms, but it really doesn't need it as it has plenty of flavour without it.
We have gone with sourdough in this recipe, as that's a personally favourite. It slices nice and thick and gets really crunchy when toasted. However you could use a thick sliced white or wholemeal loaf, tiger bread, ciabatta or seeded loaf instead.
• Make this a more filling breakfast by serving mushrooms on toast with a poached egg on top.
• You can swap the fresh chives for fresh chopped parsley or thyme.
• Add a drizzle of truffle oil on top for a real indulgent flavour.
• The shallots in this recipe can be swapped for half an onion finely diced, or you could not use them at all.
• Why stick with just a slice of toast? You can serve it on an English muffin or bagel instead.
• If you don't want a creamy sauce, then leave our the creme fraiche and cheese and just add a splash of soy sauce for flavour.
• Add a kick of spice with a sprinkling of red chilli flakes before serving.
• Don't chop the mushrooms too thin. They will reduce a lot in size when cooking, so try to cut them nice and chunky.
• Don't move the mushrooms round the pan too much. You want to give them time to get nice and crispy on all sides.
More mushroom recipes
If you’ve tried this mushroom recipe, let us know how you got on in the comments below.
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Creamy Mushrooms on Toast
- 2 slices Sourdough bread
- 1 tablespoon Butter
- 160 g (0.75 cups) Mixed mushrooms
- 4 Shallots
- 4 tablespoon Reduced fat creme fraiche
- 30 g (0.25 cups) Mature cheddar - grated
- 1 Lemon - (juice only)
- 1 teaspoon Dijon mustard
- 5 g (1.5 tablespoon) Chives - chopped
- Clean 160 g Mixed mushrooms and thinly slice. Put 2 slices Sourdough bread on to toast.
- Heat 1 tablespoon Butter in a pan and add the sliced mushrooms and 4 Shallots. Cook until softened.
- Add 4 tablespoon Reduced fat creme fraiche, 30 g Mature cheddar, juice of 1 Lemon and 1 teaspoon Dijon mustard. Mix well until the cheese has melted.
- Serve on toast with 5 g Chives (optional).
- Make this a more filling breakfast by serving mushrooms on toast with a poached egg on top.
- You can swap the fresh chives for fresh chopped parsley or thyme.
- Add a drizzle of truffle oil on top for a real indulgent flavour.
- The shallots in this recipe can be swapped for half an onion finely diced, or you could not use them at all.
- Why stick with just a slice of toast? You can serve it on an English muffin or bagel instead.
- If you don't want a creamy sauce, then leave our the creme fraiche and cheese and just add a splash of soy sauce for flavour.
- Add a kick of spice with a sprinkling of red chilli flakes before serving.
- Don't chop the mushrooms too thin. They will reduce a lot in size when cooking, so try to cut them nice and chunky.
- Don't move the mushrooms round the pan too much. You want to give them time to get nice and crispy on all sides.
We are huge mushroom fans and this is the perfect anytime meal for us it looks fantastic!