Mushroom Toast
A savory combination of earthy mushrooms and garlic on crispy bread, perfect for breakfast, lunch, or as an appetizer!
Equipment
- Skillet
- Knife
- Cutting Board
- Toaster
Ingredients
- 5 large baby bella mushrooms sliced
- 1 clove garlic minced
- 1 pinch kosher salt
- 1 tsp extra virgin olive oil
- 1 slice sourdough bread toasted
- 1 Tbsp labneh or cream cheese
- 1 tsp Dukkah seasoning or Za’atar
Instructions
- In a skillet over medium heat, add the olive oil and sauté the minced garlic for about a minute until fragrant.
- Add the sliced mushrooms and a pinch of kosher salt. Cook for 8-10 minutes until tender and slightly caramelized.
- Meanwhile, toast the slice of sourdough bread to your liking.
- Spread the labneh or cream cheese over the toasted bread.
- Pile the sautéed mushrooms on top of the spread, allowing some juices to soak into the bread.
- Sprinkle with Dukkah seasoning or Za’atar before serving.
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Notes
Store any leftover sautéed mushrooms in an airtight container in the refrigerator for up to 3 days.