Mushroom Toast
Breakfast, lunch or dinner idea? Mushroom toast is here for the win! Too bad, so sad avocado toast…
Mushrooms are culinary sponges, often holding onto too much moisture. To get that perfect, savory bite, we’ve used a low-heat prep technique that changes the game.
By briefly roasting the mushrooms before hitting the pan, we remove excess moisture to improve their texture and create space for flavor. When you finally sauté them with fresh herbs and our signature vinegar and oil, they drink up the aromatics instead of steaming in their own juice which creates a meatier texture and an all flavor mushroom.
Served on grilled sourdough with a layer of mascarpone, this dish is versatile enough for a decadent breakfast with eggs and sausage, satisfying lunch with a green salad, or a sophisticated side for a steak dinner (without the bread).
This recipe features our American Barrel California Sherry Wine Vinegar, opens in a new tab and Organic California Olive Oil.
Which vinegar to use, and why
Mushrooms on toast are rich and earthy. Wild ramp vinegar adds a garlicky, savory lift that cuts through the butter. We use Ramp Wine Vinegar here. It is slow-fermented and aged in oak at our mill in Worcester, Massachusetts, which is why it seasons the dish rather than just souring it.
Make it ahead and keep it
Best straight from the pan. If you are reheating, add the vinegar again at the end rather than at the start, since heat drives off what you paid for.
What to cook next
Try Sautéed Mushrooms, or browse all our vinegar recipes. If you have not cooked with craft vinegar before, a mini bottle sampler set lets you taste across the range before committing to a full-size bottle. Orders over $85 ship free within the contiguous US.
