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Mushroom Toasts
Hello delicious sourdough mushroom toasts. It’s easy, it’s simple, and it is SO good. A blend of baby bella and shiitake mushrooms are sautéed to perfection with fresh garlic and reduced down with white wine. All topped on toasty sourdough bread.
I like to top mine with chopped parsley + fresh lemon juice with some zest.
What You’ll Need
Assorted mushrooms, garlic clove, white wine, plant butter, salt + pepper, lemon juice, parsley! That is literally it, it is SO easy.
How To Make Your Mushroom Toasts
Slice your mushrooms and garlic cloves. In a skillet or cast iron, heat and melt your plant butter until shimmering on medium-low heat. Add in your mushrooms and allow them to cook down.
Then add in your salt and pepper and minced garlic and saute for 10-15 minutes.
Next add in your white wine and let that reduce down until the mushrooms are crispy and cooked throughout – about 30 minutes.
Turn off the heat and add a bit of lemon juice. Serve on toasty bread and top with parsley, salt and lemon zest.
Ingredients
- 3 cups baby bella mushrooms (sliced)
- 2 cups shiitake mushrooms (sliced)
- 3 garlic cloves (finely chopped)
- 2 tablespoons white wine
- 2 tablespoons butter/plant butter
- salt and pepper to taste
- top with lemon juice, lemon zest, and parsley
- serve with toasty sourdough bread
Instructions
- Slice your mushrooms and garlic cloves. In a skillet or cast iron, heat and melt your butter until shimmering on medium-low heat. Add in your mushrooms and allow them to cook down.
- Then add in your salt and pepper and minced garlic and saute for 10-15 minutes.
- Next add in your white wine and let that reduce down until the mushrooms are crispy and cooked throughout - about 30 minutes.
- Turn off the heat and add a bit of lemon juice. Serve on toasty bread and top with parsley, salt and lemon zest.
Keep up with me on Instagram @lindseyeatsla!
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