Description
This Mushroom Toast recipe features sauteed baby bella mushrooms cooked with garlic and olive oil, served on toasted sourdough bread spread with creamy labneh and topped with aromatic Dukkah seasoning. It’s a quick and flavorful breakfast or snack, rich in savory umami notes and customizable with a runny egg for added protein.
Ingredients
Mushrooms and Seasoning
- 5 large baby bella mushrooms (or oyster mushrooms, white button), sliced
- 1 garlic clove, minced
- 1 pinch kosher salt
- 1 teaspoon extra virgin olive oil
Bread and Toppings
- 1 slice sourdough bread (cut 1/4 inch thick, toasted), about 1 ounce
- 1 tablespoon labneh (or cream cheese)
- 1 teaspoon Dukkah seasoning (or Za’atar)
Instructions
- Prepare the Mushrooms: Heat 1 teaspoon of extra virgin olive oil in a skillet over medium heat. Add the sliced mushrooms, minced garlic, and a pinch of kosher salt. Sauté the mixture until the mushrooms are cooked through and tender, about 8 to 10 minutes, stirring occasionally to ensure even cooking.
- Toast the Bread: While the mushrooms cook, toast a 1/4 inch thick slice of sourdough bread until golden and crisp, either in a toaster or on a pan for added flavor.
- Assemble the Toast: Spread 1 tablespoon of labneh evenly over the toasted bread slice. Pile the sautéed mushrooms on top, then sprinkle with 1 teaspoon of Dukkah seasoning for a crunchy, nutty finish.
- Optional Serving Suggestion: For additional protein, serve the mushroom toast with a runny cooked egg on top or on the side.
Notes
- You can substitute baby bella mushrooms with oyster or white button mushrooms depending on availability and taste preference.
- If labneh is unavailable, cream cheese makes a creamy alternative.
- Dukkah seasoning can be replaced with Za’atar for a different but complementary flavor profile.
- For a vegan option, replace labneh with a plant-based spread and skip the egg topping.
- Use kosher salt as specified for seasoning or adjust to taste with regular salt.
