This mushroom toast recipe is a fantastic dish that’s quick, simple, and utterly satisfying. With just a few ingredients like mushrooms, cream cheese, and bread, it’s a wonderful option for any snack or meal.
This mushroom toast recipe addresses the issues of dryness and blandness, ensuring a flavorful, satisfying dish that is easy to prepare and enjoy.
I often find myself needing something quick to whip up, especially on busy weeknights when I’m juggling tasks. Getting the texture just right can be tricky; nobody wants soggy toast! But I’ve got you covered as I’ve tested this several times to avoid such hassles.
This recipe is not only straightforward but comes together in just 25 minutes. The creamy mushroom topping perfectly contrasts with the crispy bread, making each bite a joy. It’s a great way to enjoy an easy meal or impress a friend with your quick cooking skills.
If you love tasty and easy meals, you’ll want to check out my broccolini frittata for another quick dish that packs flavor!
Table of contents
Why You Will Love This Recipe
- Rich Creaminess – The cream cheese spreads smoothly over the warm sourdough, providing a rich texture that contrasts beautifully with the crispy mushrooms on top.
- Hearty Mushroom Flavor – The sautéed mushrooms, especially when using baby bellas or oyster, deliver a satisfying earthiness that shines through every bite, making it a standout dish.
- Quick Preparation – With just 10 minutes of prep and 15 minutes of cook time, this mushroom toast fits perfectly into busy schedules while still delivering a comforting experience.
- Endless Variations – This base recipe opens the door to countless adaptations; you can easily switch up the herbs or try different bread types for a new twist each time.
Crispy Mushroom Toast with Cream Cheese
- Prep Time: 60 minutes
- Cool Time: Freeze 8 hours (overnight)
- Cook Time: 25 minutes
- Total Time: 8 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Lion’s Mane ‘Crab’ Cakes – vegetarian, crispy panko crab-style cakes made with shredded lion’s mane mushrooms and garlic-dill aioli.
Ingredients
Scale
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Mushrooms: Choose fresh, firm mushrooms for the best texture. Varieties like cremini or shiitake offer more flavor; just make sure they’re not slimy or dry.
- Cream cheese: Go for a full-fat variety to keep the toast creamy and rich. It spreads easily and pairs perfectly with the mushrooms, enhancing every bite.
- Butter: Use unsalted butter for a cleaner taste. It adds richness; be sure to melt it gently to avoid burning while sautéing the mushrooms.
- French bread: A good-quality, crusty French bread works well; it holds up to the toppings and adds satisfying crunch. Look for a fresh loaf without any preservatives.
- Garlic: Fresh garlic is key; it adds depth of flavor. Chop it finely to avoid any harsh bites, making sure it’s always cooked just right to avoid bitterness.
- Parsley: Fresh parsley adds color and a hint of freshness. Look for vibrant green leaves without wilting. Dried parsley can substitute, but fresh is best for maximum flavor.
- Olive oil: Use a good quality extra virgin olive oil for drizzling; it brings a fruity note that complements the earthy mushrooms. Just be careful not to use too much; a little goes a long way.
- Mushrooms: Choose fresh, firm mushrooms for the best texture. Varieties like cremini or shiitake offer more flavor; just make sure they’re not slimy or dry.
- Cream cheese: Go for a full-fat variety to keep the toast creamy and rich. It spreads easily and pairs perfectly with the mushrooms, enhancing every bite.
- Butter: Use unsalted butter for a cleaner taste. It adds richness; be sure to melt it gently to avoid burning while sautéing the mushrooms.
- French bread: A good-quality, crusty French bread works well; it holds up to the toppings and adds satisfying crunch. Look for a fresh loaf without any preservatives.
- Garlic: Fresh garlic is key; it adds depth of flavor. Chop it finely to avoid any harsh bites, making sure it’s always cooked just right to avoid bitterness.
- Parsley: Fresh parsley adds color and a hint of freshness. Look for vibrant green leaves without wilting. Dried parsley can substitute, but fresh is best for maximum flavor.
- Olive oil: Use a good quality extra virgin olive oil for drizzling; it brings a fruity note that complements the earthy mushrooms. Just be careful not to use too much; a little goes a long way.
Recipe Tips
- If mushrooms aren’t browning, raise the heat to medium-high and ensure they are spread evenly in the skillet for about 8 to 10 minutes.
- When excess moisture from mushrooms compromises crispiness, sauté an additional 2 minutes after seasoning with salt and pepper to evaporate liquid.
- If the bread is too chewy after toasting, use 1 tablespoon of oil to brush both sides before cooking for a crispier texture.
- For unevenly spread cream cheese, warm it slightly in the microwave for 10 seconds to make it easier to spread over the toast.
- If the garlic burns quickly, reduce the heat to medium and add it only 2 minutes before the mushrooms finish cooking to avoid bitterness.
Serving Suggestions
Serve mushroom toast with a side of mixed greens or arugula salad dressed with lemon vinaigrette. Pair with sliced cucumber, cherry tomatoes, or roasted red peppers for added freshness.
Add the sautéed mushroom mix to omelets or savory crepes for a unique breakfast option. Use on whole grain bread for sandwiches or in wraps with fresh vegetables.
Top with a drizzle of balsamic glaze or fresh herbs for extra flavor. You can also add a sprinkle of red pepper flakes or a squeeze of lemon juice to enhance the dish.
Recipe variations
- You can use baby bella mushrooms, oyster mushrooms, or a mix for different textures in the mushroom toast. Use 6 ounces sliced as in the foundation recipe.
- Add 2 sprigs of fresh thyme along with 1½ shallots and 1 minced garlic clove to enhance the mushroom mix’s flavors before spreading on toast.
- Either sourdough bread or another sturdy bread choice works well for the toast. Toast 2 slices to hold the creamy mushroom topping without sogginess.
- If serving more than one, you can double or triple the recipe by using 12 to 18 ounces of mushrooms and spreading cream cheese on more toast slices. This joins well with Ricotta Crostini in a light appetizer selection.
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How to Store?
To keep your crispy mushroom toast with cream cheese fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature. Consume within 1 day to avoid sogginess from moisture.
Refrigeration: Store in an airtight container in the refrigerator. Keep up to 3 days. Bring to room temperature before serving.
Freezing: Wrap in plastic wrap, then put in a freezer-safe container. Freeze up to 1 month. Thaw overnight in fridge.
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