Mushroom Toasts

For a flavourful, tempting appetiser, or alongside a soup, these mushroom toasts are worth eating on any occasion at all.

I love cooking with mushrooms for their umami. They have a meaty texture, which makes them an excellent meat substitute in so many dishes! Even if here I am adding bacon — just leave it out for a vegetarian version, or swap the honey for maple syrup to make it fully vegan.

These toasts go with broccoli soup or any other soup, slip into a generous breakfast, or come out with drinks. They take ricotta, mozzarella or soft cheese, and herbs such as thyme, sage and tarragon.

The thread of honey on top is not decoration: it is what holds the salt of the bacon and the umami of the mushrooms together.

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What you need to make these mushroom toasts:

Mixed mushrooms — button, enoki, oyster, chanterelle: this mix gives the toasts their meaty texture and deep umami flavour, a good meat substitute.
Bacon — it brings the saltiness that plays off the mushrooms' umami; optional for a vegetarian version.
Spring onions — chopped, they add freshness and a sharp bite at the finish.
Garlic — it flavours the mushrooms as they cook.
Parsley — added at the end of cooking so it doesn't blacken, it adds freshness.
Olive oil — used to fry the mushrooms and garlic until golden.
Loaf of your choice — baguette, ciabatta, wholemeal or pumpernickel: toasted at the last moment, it should stay warm under the topping.
Honey — a thread over the top when serving: it is what holds the salt of the bacon and the umami of the mushrooms together.
Salt and pepper — added to taste to round out the flavours.

Why these mushroom toasts must be on your menu!

Fast and easy: 15 minutes of prep, 10 of cooking, ready in 25 minutes flat.
Perfect for a spur-of-the-moment appetiser or a starter served alongside soup.
Vegetarian with one swap: just leave out the bacon, and swap the honey for maple syrup for a fully vegan version.
Works for the whole table without a separate recipe.
Versatile: for drinks, alongside a soup, or even tucked into a generous breakfast.
They take ricotta, mozzarella, soft cheese, or herbs such as thyme, sage and tarragon.
Few ingredients, plenty of flavour: a handful of mushrooms, a thread of honey and a few slices of bread are enough for a salty-sweet-umami balance.
An inexpensive recipe that does not skimp on taste.

Mushroom Toasts

Slices of toast topped with mixed mushrooms cooked with garlic and parsley, bacon, and a thread of honey.

Prep 15 min

Cook 10 min

Total time 25 min

Course: Snack Cuisine: French Keyword: Mushroom toasts Calories:

Ingredients

Servings: 4 servings

Instructions

Slice the mushrooms. Chop the spring onions, garlic and parsley. Slice the bread.
Heat the oil in a non-stick pan. Fry the mushrooms and garlic until golden.
Add the parsley. Season with salt and pepper to taste.
Meanwhile, toast the slices of bread.
Lay the bacon rashers on a plate between two sheets of kitchen paper. Microwave for about 2 minutes, until the bacon is cooked. Chop the cooked bacon.
On the toasted bread, spoon over the mushroom mixture, then the pieces of bacon and a little spring onion.
Serve with a thread of honey over the top.

Nutrition (per serving)

Tips

Watch the bacon in the microwave: depending on the machine and the thickness of the rashers, a minute and a half may be enough.
Do not crowd the pan: the mushrooms should brown, not release their water.
The parsley goes in at the end of cooking, or it blackens.
Toast the bread at the last moment: it should still be warm under the topping.
Without the bacon the recipe is vegetarian, and vegan if the honey is swapped for maple syrup.

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