Creamy Mushroom Toast

It looks and tastes fancy, but is simple and inexpensive. It’s the perfect way to use up leftover mushrooms.

Breakfast, brunch, light lunch or dinner, or snack. Just like my Nut Butter Toast, Avocado Toast, and Hummus Toast, this creamy vegan mushroom toast works any time of day.

Easy to make just 1 or 2 servings or scale up to serve a large crowd.

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:

• Miso Parsley Hummus
• Miso Ramen Soup
• Vegan Green Bean Casserole
• Pumpkin Pasta Sauce

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.

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.

Toast the bread.

Spread on a tablespoon or two of vegan ricotta, veggie cream cheese, or hummus. This is optional, but recommended.

Spoon on the creamy miso mushrooms and serve immediately.

Serving suggestions

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!

Storage

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.

More vegan mushroom recipes

• Creamy Mushroom Pasta
• Vegan Mushroom Soup
• Vegan Mushroom Stuffing
• Mushroom Lentil Bolognese
• Mushroom Pepper Steak
• Vegan Stuffed Mushrooms