Looking for the best creamy mushroom toast recipe? This easy gourmet toast combines fresh mixed mushrooms, garlic, thyme, sherry, and crème fraîche for a rich, restaurant-quality meal that's ready in under 30 minutes.
The secret to incredible flavor is allowing the mushrooms to brown before deglazing the pan with sherry. This builds a deep, savory umami base that pairs beautifully with creamy crème fraîche, fresh herbs, and crusty sourdough. Whether you're using our fresh farmers market mushroom medley or our freeze-dried mushroom blend, this recipe brings out the natural flavor of every variety.
Ingredients 2-4 servings:
- 400-500g mixed mushrooms from Ferg’s Fabulous Fungi (try our farmers market medleys or our Freeze-dried Medleys!)
-Ferg’s Umami Seasoning (garlic, onion, sea salt, jalapenos, mushrooms)
- 2 tbsp butter
- 2 tbsp olive oil
- 1 shallot finely diced
- 2 garlic cloves minced
- 2-3 sprigs of fresh thyme
- 4 tbsp sherry
- 3 tbsp crème fraiche
- 1 lemon
- Flat leaf parsley
- Sourdough bread
- Salt and pepper to taste
Steps:
1. In a medium fry pan/skillet heat up your butter and oil. Once heated add your
garlic and thyme and cook for a minute to release the flavors into the oil.
2. Next add the mushrooms with salt and pepper to taste. Be sure to chop larger
mushrooms into manageable sizes and leave smaller mushrooms whole. Cook
the mushrooms down to remove excess moisture and until they start to become
golden in color.
3. Once the mushrooms have been sauteed and excess moisture has been
removed, allowing a little bit of fond to accumulate on the bottom of the pan, this
creates a deeper and richer umami flavor. Deglaze this with the sherry and cook
down until the alcohol has been removed.
4. Once the alcohol has been cooked off, turn the heat down low and add in your
crème fraiche and stir until combined. If the heat is too high when adding the
crème fraiche, it may split.
5. Add a squeeze of lemon juice.
6. Toast your bread. While it toasts, finely chop your parsley and stir through at the
very end, saving some to garnish with.
7. Plate the mushrooms on top of your toast and garnish with fresh parsley, salt,
pepper, Umami Seasoning of choice and an extra squeeze of lemon juice
to taste.