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I am in love with this recipe for creamy mushrooms on toast. It’s cheesy, savory and easy. It works with most types of mushrooms from store-bought to wild, and you don’t need to serve it on toast.
The inspiration for this recipe is mushrooms a la savoyarde, a lovely dish in the obscure-but-excellent book Auberge of the Flowering Hearth by Roy Andries de Groot.
It’s a book about eating and traveling in the French Alps and thereabouts, and this little side dish, which is, essentially, creamy mushrooms on toast, is one of the book’s highlights.
Cream, Gruyere cheese, some herbs, lots of fresh mushrooms and more than a little butter make this dish rich and filling. It’s not low fat by any means.
I used morel mushrooms for this recipe, but pretty much any mushroom you can cook in butter works, from white button mushrooms to their brown cremini cousins, blewits, meadow mushrooms, hedgebogs, lobsters, even porcini. Chanterelles are especially good here.
Gruyere cheese is the soul of this dish, although you could substitute Gouda, Jarlsberg, Edam or Fontina. It needs to be able to melt, but have real flavor, so something like mozzarella won’t really get you there.
As for the toast, I don’t overthink it. I buy a nice loaf of freshly made supermarket bread — whatever strikes my fancy at the moment — and either toast it in a toaster oven, or, better, fry the slices in a little butter or bacon fat. Like I said, this is not a low fat recipe.
Alternatives to toast would be boiled or roasted potatoes, as a side dish to, say, venison steak, or something very French, like next to celery root puree. Or if you’d like to make this as a tart, try my mushroom tart recipe, which is loosely based on this.
My recipe for creamy mushrooms on toast starts with bacon because, well, bacon. But if you want it vegetarian, simply switch to butter. It will be just as good.
Once made, this will keep a couple days in the fridge. It does not freeze well.
If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.
Creamy Mushrooms on Toast
- 3 slices bacon
- 1 yellow onion, minced (2 cups)
- 1 1/2 pounds fresh mushrooms, chopped if large
- 1/4 cup butter
- 1/4 pound grated Gruyere cheese (see above for alternate cheeses)
- 1/3 to 1/2 cup sour cream or heavy cream, or a mix of both
- 1/4 cup minced parsley
- black pepper to taste
- 8 slices bread, toasted
- Cook the bacon in a pan over medium heat. Remove when crispy and chop. Maybe eat a piece.
- Add the minced onion and mushrooms and turn the heat to medium-high. Sauté until browned, adding butter if need be. This should take a solid 8 to 10 minutes.
- Stir in the cheese, and, when it's melted and stirred in, do the same for the cream and/or sour cream. Drop the heat to medium-low and cook gently with a cover on the pan for another 20 minutes or so. Mix in the parsley and black pepper, and serve on toast.
Nutrition information is automatically calculated, so should only be used as an approximation.