Name: Creamy Mushroom Toast with Garlic Aioli
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Ingredients: 200 g baby button mushrooms (reserve 5–6 whole mushrooms for the topping and finely chop the rest); 2 tablespoons extra virgin olive oil; ½ teaspoon extra virgin olive oil; 2 garlic cloves (finely chopped); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 tablespoon all-purpose flour; 125 ml heavy cream; 4 slices seeded sourdough bread; 8 teaspoons garlic aioli; 30 g pine nuts; 4 tablespoons honey

Add as a preferred source on Google

This creamy mushroom toast pairs garlic mushrooms in a thick cream sauce with crisp seeded sourdough, browned mushroom slices, and garlic aioli. Ready in 15 minutes, it makes four generously topped toasts for breakfast, brunch, or a light lunch.

Jump To Recipe

Seeded sourdough toast topped with creamy chopped mushrooms and golden sautéed mushroom slices.

Why You'll Love Mushroom Toast with Garlic Aioli

Mushrooms in every bite: Finely chopped mushrooms fill the creamy topping, with browned slices adding a little extra bite.
A sweet and savory finish: Honey softens the savory edge of the garlic aioli and seasoned mushrooms.
A little extra crunch: Pine nuts give the soft mushroom topping a delicate, nutty contrast.
Easy to portion: Four individual toasts make it simple to divide the topping and serve everyone together.

When mushrooms are in season, I find it hard to walk past the abundance at the farmers' market. Seeing so many good-quality mushrooms makes me want to use them in every way I can. This toast is one of the easiest ways to enjoy them for breakfast, brunch, or a light lunch. Like my Spanish sautéed mushrooms with garlic, it gives those market mushrooms a simple place to shine. There is something especially appealing about bringing them home and turning them into a meal with so little preparation.

For this toast, I finely chop most of the mushrooms so the creamy topping spreads easily over the bread. That gives it the soft texture of my creamy mushroom polenta, with a crisp sourdough base. The separately browned slices keep some mushroom bite on top. Garlic aioli adds another savory layer, while honey brings sweetness and pine nuts add crunch. It is a simple way to give the same mushrooms two different textures.

Creamy mushroom toast topped with garlic aioli, sautéed mushrooms, pine nuts, and a drizzle of honey on a dark board.

Key Ingredients for Mushroom Toast

The mushrooms are the starting point, with a creamy base and a few finishing touches bringing the toast together.

Mushrooms: I use most of them finely chopped for a topping that is easy to spoon over bread. A few reserved mushrooms become the browned slices on top.
Garlic and cream sauce: Fresh garlic, olive oil, salt, and ground black pepper season my mushroom base. Heavy cream and a little all-purpose flour turn it into a thick, spoonable topping.
Seeded sourdough: For this recipe, I toast seeded sourdough to give the creamy mushrooms a crisp base. The seeds add texture of their own.
Aioli, pine nuts, and honey: I finish the toast with garlic aioli for another savory layer, pine nuts for crunch, and honey for sweetness.

How to Make Mushroom Toast

Cook the creamy mushroom topping and browned slices before assembling the toast.

Four-step collage showing mushrooms sautéed, chopped and cooked until golden, mixed with cream, and served on seeded toast.

1. Cook the chopped mushrooms: Reserve a few whole mushrooms and finely chop the rest. Heat olive oil in a large skillet over medium heat, add the garlic, then the chopped mushrooms. Cook until softened and most of their moisture has evaporated.

2. Make the creamy topping: Season with salt and ground black pepper, then stir in the flour. Pour in the heavy cream and cook, stirring, until the mixture is thick and creamy.

3. Brown the mushroom slices: Thinly slice the reserved mushrooms and cook them in the skillet with the extra olive oil until softened and lightly browned.

4. Assemble and finish: Toast the seeded sourdough and divide the creamy mushrooms between the slices. Add the garlic aioli and browned mushrooms, scatter over the pine nuts, and drizzle with honey. Serve immediately.

Three creamy mushroom toasts topped with garlic aioli, pine nuts, sautéed mushrooms, and honey on dark slate.

Tips for Mushroom Toast

Choose similarly sized bread slices: This helps the evenly divided mushroom mixture give each toast a similar amount of coverage.
Slice the topping evenly: Keep the reserved mushroom slices a consistent thickness so they soften and brown at a similar rate.
Distribute the garlic aioli: Spoon it in small dollops across each toast so its flavor is spread through the topping.
Drizzle across the whole toast: Spread the honey in thin trails from edge to edge so the sweetness does not collect in one spot.

What to Serve with Mushroom Toast

For a light lunch, I would pair these toasts with cucumber avocado feta salad. Its fresh vegetables offer a contrast to the creamy mushrooms. For a larger brunch spread, my zucchini frittata would sit well alongside them.