Mushroom Toast
This Mushroom Toast is quick, delicious, and satisfying! Earthy mushrooms, creamy labneh, and crunchy dukkah make a perfect snack or light meal.
Equipment
- Skillet
- Spatula
- Toaster
- Knife
- Cutting Board
- Measuring Spoons
Ingredients
- 5 large baby bella mushrooms sliced
- 1 clove garlic minced
- 1 pinch kosher salt to taste
- 1 teaspoon extra virgin olive oil for sautéing
- 1 slice sourdough bread cut 1/4 inch thick and toasted (approximately 1 ounce)
- 1 tablespoon labneh or cream cheese
- 1 teaspoon dukkah seasoning or zaatar for a different flavor profile
Instructions
- Clean the mushrooms gently with a damp cloth, then slice them into thin pieces. Mince the garlic clove.
- Toast your slice of sourdough bread until it’s golden brown and crispy.
- Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally until softened and golden brown.
- Add the minced garlic and a pinch of kosher salt to the skillet. Sauté for another minute until the garlic is fragrant but not burnt.
- Spread the labneh or cream cheese on the toasted sourdough slice. Top with the sautéed mushrooms evenly.
- Sprinkle dukkah seasoning over the top for extra flavor.
- Slice the Mushroom Toast in half if desired and serve immediately.
Notes
- You can substitute labneh with cream cheese or dairy-free alternatives for dietary preferences.
- Use any type of mushrooms you like, such as oyster or shiitake, for varied flavor.
- Sauté mushrooms without overcrowding the skillet to ensure proper caramelization.
- Toast the bread just before serving to maintain crispness.
- Prepare the mushroom mixture ahead and reheat for quick meal prep.