Savory Mushroom Toast Recipe

February 07, 2026By American Vinegar Works

Mushroom Toast

Name: Mushroom Toast
Prep time: 35 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Modern American
Ingredients: 1 pound of cleaned and fresh sliced mushrooms (mixed varieties or simply button); 2 tablespoons of AVW Olive Oil, more for grilled bread; 3 small garlic cloves minced; 1 medium shallot finely chopped; 1/8 teaspoon of crushed red pepper (optional); 7 sprigs of fresh thyme –just the leaves; ¼ teaspoon of sea salt, more for topping; Black pepper, freshly ground and to taste; 2 tablespoons of American Barrel Sherry Wine Vinegar; 1 tablespoon salted butter; 2 slices of sourdough bread; Mascarpone cheese to spread on bread; 2 tablespoons of freshly chopped flat leaf/Italian parsley

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, opens in a new tab.

Mushroom Toast

Cuisine

Modern American

Author:

American Vinegar Works

Servings

2 People

Prep Time

10 minutes

Cook Time

25 minutes

Calories

584

Mushroom toast is a versatile dish suitable for breakfast, lunch, or dinner. This recipe utilizes a specific low-heat roasting technique to remove excess moisture from the mushrooms, ensuring they achieve a "meatier" texture and better absorb the aromatics rather than steaming in their own juices. The mushrooms are sautéed with herbs and American Barrel Sherry Wine Vinegar, then served on grilled sourdough with a creamy layer of mascarpone cheese.

Ingredients

1 pound of cleaned and fresh sliced mushrooms (mixed varieties or simply button)
2 tablespoons of AVW Olive Oil, more for grilled bread
3 small garlic cloves minced
1 medium shallot finely chopped
1/8 teaspoon of crushed red pepper (optional)
7 sprigs of fresh thyme –just the leaves
¼ teaspoon of sea salt, more for topping
Black pepper, freshly ground and to taste
2 tablespoons of American Barrel Sherry Wine Vinegar
1 tablespoon salted butter
2 slices of sourdough bread
Mascarpone cheese to spread on bread
2 tablespoons of freshly chopped flat leaf/Italian parsley

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Directions

Preheat oven to 350 degrees
Arrange cleaned, cut mushroom on a baking sheet. Note that this technique allows you to turn even button mushrooms into something with much more flavor and texture. In this image I am using 8 ounces of button mushrooms and then adding in some Hen of the Woods and Oyster for visual and textural differences. If you want to keep it less expensive just use the buttons—they will still taste great.
Place mushrooms in oven for 12 minutes
Prep garlic, shallots and thyme
Add olive oil to pan with herbs and crushed red pepper
Cook over medium low heat until they begin to get translucent but don’t let them burn or brown too much
Prepare bread for grilling by brushing with olive oil and then using a grill pan. This is pretty tasty BUT, if you don’t have a grill pan or don’t want the extra step, just toast the bread instead (no olive oil). Grill bread
CAREFULLY pull mushrooms from oven and drain out the water from the edge of the baking sheet—I tilt mine slightly like in this image and the water pours off. Don’t let the baking sheet just sit there or the mushrooms will soak the water back up
Add drained mushrooms to the cooked herbs/alliums pan and cook over slightly higher heat (medium to medium high) for 3 minutes while stirring occasionally.
Add salt and a generous amount of fresh ground black pepper
Pull bread from grill pan when you have grill marks on both sides.
Spread bread with a layer of mascarpone. Think a thicker coat than butter but not as crazy thick as cream cheese on a NY bagel.
Add American Barrel Sherry Vinegar to mushrooms. Stir and let cook 2 minutes.
Add butter and stir to melt and coat
Assemble: Spoon mushrooms on toast, top with a pinch of fleur de sal and fresh chopped parsley. Enjoy right away