Mushroom Toasts

READY IN: 35mins
Recipe by JustJanS

This is Russell's version of a similar dish we had at a local restaurant. You could eat this as a lunch dish with a salad, but we ate it as a (hearty) appetiser.

Top Review by Leggy Peggy

Mushrooms were on sale yesterday so I bought lots. This was the first recipe I chose to make and what a winner it is. I made half a batch for a late breakfast and ate it ALL myself on a single slice of toasted (and unbuttered) light rye bread. I made one tiny change. Recently, a friend gave me a kilo of smoked paprika -- so I've been adding some to almost everything. I added 1/4 teaspoon to this. Perfect. Thanks Jan.

Ingredients Nutrition

  • 500 g mixed mushrooms, larger and older, mixed ok
  • 100 g butter
  • 100 ml cream
  • salt and pepper
  • 1 tablespoon lemon juice
  • 14 cup chopped fresh parsley
  • 1 loaf of dense Italian bread or 1 loaf sourdough bread
  • 100 g butter, extra, softened


  1. Wipe clean, and thinly slice the mushrooms.
  2. Melt the butter in a skillet over medium heat.
  3. Add the mushrooms and cook until very well reduced and softened.
  4. We did this in 2 batches.
  5. Add the cream and bring to the boil, allow to reduce and thicken a little.
  6. Add the lemon juice, season very well with salt and pepper, and stir through the parsley.
  7. Meanwhile, slice the loaf into 10 slices.
  8. Butter with the extra softened butter (one side only) and place under the grill (broiler).
  9. Grill until golden on one side only and remove to a warmed serving dish.
  10. Pile the mushrooms onto the toasts and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a