These creamy mushrooms are rich, savory, and full of umami flavor. Spooned over vegan ricotta spread on crunchy toast, it’s a quick and simple dish that tastes indulgent. This Creamy Mushroom Toast is ready in just 15 minutes and can easily be made gluten-free!
It looks and tastes fancy, but is simple and inexpensive. It’s the perfect way to use up leftover mushrooms.
Easy to make just 1 or 2 servings or scale up to serve a large crowd.
Ingredients you need
Ingredient notes and substitutions
Toast ~ I like a hearty bread to stand up to the earthy mushrooms. Gluten-free bread will work great, too. Just be sure to toast it up until golden and crispy.
Mushrooms ~ Any kind of mushrooms will work. I use white button mushrooms most often because they’re inexpensive and readily available. Sliced portobello mushrooms, cremini mushrooms, or shiitake mushrooms would all be delicious. Or use a combination.
Garlic ~ I think a little garlic is super tasty with the other flavors. You can use a bit more if you like a lot of garlic flavor or leave it out if you don’t.
Butter ~A little pat of vegan butter combined with the miso paste creates a delightfully creamy texture. You can use stick butter or spreadable butter – either will work.
Miso ~ Mellow white miso paste works best here. You only need a little for big flavor. Miso basically lasts forever, so don’t worry about the rest going to waste.
Miso can usually be found in the refrigerated produce section, sometimes near other vegan products, but possibly near other refrigerated condiments. It may also be found in the International aisle near other Asian products, like soy sauce. One of our local grocery stores has refrigerated section in the International aisle.
Recipes to use leftover miso paste:
Vegan ricotta ~ I love these mushrooms spooned over vegan ricotta that has been spread on the toast. This is optional, but provides another layer of flavor that complements so well! Vegan cream cheese or hummus are other options. Any of these can be homemade or store-bought.
Extras ~ A sprinkle of sliced green onions (optional) and some fresh cracked black pepper round out the flavors.
You could also add a dash or two of hot sauce or sriracha. Some fresh chopped parsley or fresh thyme would be nice. Maybe some pickled red onions.
A sprinkle of nutritional yeast or vegan parmesan would complement the flavors well.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Clean the mushrooms with a slightly damp paper towel or clean dish cloth. Then slice them thinly (1).
Add the sliced mushrooms to a hot, dry, non-stick skillet (2). Mushrooms give off quite a bit of liquid so you don’t need any oil to sauté. Stir occasionally while they soften.
Once the mushrooms have released their liquid and the liquid has cooked off, the mushrooms should be browned and tender (3).
Add the garlic and sauté 1 minute to soften. Add the butter and miso paste and stir well until smooth and creamy (4). Remove from the heat.
Typically, I eat this creamy mushroom toast for breakfast. A side of fresh fruit rounds out the meal.
I have also been known to turn this mushroom toast into a sandwich for lunch. Add some arugula or other leafy greens and a thick slice of tomato. Top it off with another piece of toast.
These miso mushrooms can also be added to pasta, pizza, or rice bowls.
Or serve it on crostini for a tasty party appetizer!
Leftover sautéed mushrooms can be stored in an airtight container in the fridge for 2 to 3 days.
Do not store the mushrooms on the toast as this will just make it soggy.
Pro tips and tricks
~ Clean the mushrooms with a slightly damp paper towel or clean dish cloth. Never rinse mushrooms under water. The mushrooms will soak up the water and get slimy. We don’t want that.
~ Sauté the mushrooms in a hot, dry, non-stick skillet. Stir them occasionally so they don’t burn, but try not to touch them too much. Let them release their liquid and then get browned and a little crispy in spots.
~ Do not salt the mushrooms until they are fully cooked. In fact, because of the salty miso, you likely won’t need any salt at all.
~ For a butter-free option, add a splash of veggie broth with the miso paste to create a creamy texture.
~ Use a hearty bread and toast it until golden.
~ For a gluten-free option, choose a gluten-free bread.
~ The vegan ricotta spread is optional, but highly recommended. It can be made in advance up to 2 days. Homemade or store-bought cream cheese or hummus can also be used.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Creamy Mushroom Toast
For the creamy mushrooms
- 1 package (8 oz) white button mushrooms or mushrooms of choice
- 1 clove garlic minced
- 1 tablespoon vegan butter
- 1 tablespoon white miso paste
- splash water or veggie broth if needed to thin
- salt optional, to taste
For the mushroom toast
- 4 slices hearty whole grain bread or gluten-free bread
- 4-6 tablespoons vegan ricotta spread optional
- fresh cracked black pepper
- sliced green onions
- chopped fresh herbs
- dash of hot sauce
- sprinkle of vegan parmesan
For the creamy mushrooms
- Clean the mushrooms with a slightly damp paper towel or clean dish cloth.
- Slice the mushrooms thinly.
- Heat a non-stick skillet over medium heat. Add the sliced mushrooms and let them cook, stirring occasionally, for 5 to 6 minutes, until the liquid they release has been cooked off.
- Add the garlic and sauté 1 minute until fragrant.
- Add the butter and miso paste and sauté until smooth and creamy. Add a splash of water or veggie broth, if needed, to thin out the consistency. Taste and add salt, if needed. Remove from the heat.
For the mushroom toast
- Toast the bread until golden.
- Spread a tablespoon or two of vegan ricotta, if using, on each slice of bread.
- Top each slice with a spoonful or two of the creamy mushrooms.
- Garnish with fresh cracked black pepper and any toppings of choice.
Nutrition facts calculated using Ezekiel Sprouted 100% Whole Grain Bread and no optional ricotta spread or garnishes.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.