Meaty and aromatic, with so much flavor in every bite, this is the Mushrooms on Toast recipe that is going to have you jumping out of bed excited for breakfast. Great for a special occasion or a long lazy Sunday brunch (breakfast in bed anyone?).
Tips For The Best Mushrooms
I cannot emphasize this enough.
If you don't get the mushrooms super thin, they aren't going to get all caramelized and crispy on the edges and you just won't get the full taste experience.
I mean they will still be delicious, but you really want that little bit of crispiness on the edge.
Use a Mandolin
This is the best way to get your mushrooms super thin.
Just work away at those mushrooms on the thinnest setting.
You will have a huge pile and it will seem like you have way too many to possibly cook, but mushrooms are full of liquid and they shrink so much when cooked.
I Don't Have A Mandolin...Can I Use A Grater?
Use the setting which is usually on the side. It will be a slightly thicker cut than you would get from a mandolin but
This is the side of the grater you want to use to get slices thin enough.
Can I Slice The Mushrooms By Hand?
But you will be there all day long and it will be a bit of a pain. I wouldn't recommend it.
If you do go this route then use a super sharp knife and cut as thinly as you possibly can without cutting yourself.
Your mushrooms are going to look almost burnt, but don't worry they don't taste burnt at all!
How To Store Leftover Mushrooms
Store leftover cooked mushrooms in an airtight container in the fridge for a couple of days.
They can be reheated and used again with no problems.
I wouldn't recommend freezing them though as they will get a bit soggy when thawed.
You can also:
- Throw leftovers in your next batch of pasta
- mix them in some mashed potatoes for a bit of a flavor kick or
- throw them on top of a pizza - YUM!
Feta and Mushrooms on Toast Recipe
- 2 lbs mushrooms baby portobellos/brown/white button - I use a mixture
- 2 tablespoon avocado oil
- 2 tablespoon tamari
- 1 clove large garlic clove minced
- 1 teaspoon smoked paprika
- 2 tablespoon diced red onion plus extra for serving
- Crumbled feta cheese for serving
- 4 thick slices of sourdough bread
- Slice the mushrooms as thinly as possible using a mandolin or the thinnest setting on the slicing side of a grater (see note)
- Heat a large skillet over high heat and add the avocado oil. Add all the mushrooms to the skillet and allow to cook, almost undisturbed, for about 15 minutes
- Add in the tamari, garlic, paprika, and red onion and cook for another 5 minutes until all the liquid has gone and the mushrooms have become dark brown and almost crispy. Remove from the heat
- Pile the mushrooms on top of some toasted sourdough bread, crumble some feta on top and serve.
If you tried this recipe please comment and rate it.
I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3
Try some other yummy breakfast recipes:
You can find a full index of my recipes here.
Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration!
Or if Pinterest isn’t your style, bookmark this post!
Let’s keep the conversation going- join my Facebook group!
We just had this for breakfast and it was amazing. I have never cooked mushrooms in this way and was a bit dubious about using the tamari but it worked wonderfully. Definitely adding to my weekend breakfast rotation.
It works so well, doesn't it! Glad you were willing to give it a try!