Mushroom Toast with Mushroom Pâté Recipe
This Mushroom Toast recipe features a rich and creamy homemade mushroom pâté combined with sautéed shimeji mushrooms on toasted sourdough bread. The mushroom pâté blends portobellini and dried porcini mushrooms with cream cheese, Dijon mustard, and mayonnaise for a flavorful spread. The toast is then topped with garlicky sautéed shimeji mushrooms and fresh parsley, finished with a squeeze of lemon for brightness. Perfect as an elegant appetizer or a satisfying snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
Mushroom Pâte
- 1 red onion, finely chopped
- 500 g portobellini mushrooms, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- 150 g dried porcini mushrooms, soaked in warm water and drained
- 250 g cream cheese, softened
- 1 tablespoon Dijon mustard
- 3 tablespoons mayonnaise
- Salt and black pepper, to taste
Mushroom Toast
- 4 slices sourdough bread
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon garlic clove, crushed
- 1 tablespoon fresh parsley, chopped
- 500 g shimeji mushrooms, cleaned and separated
- ½ lemon, juiced
- Salt and black pepper, to taste
Instructions
- Prepare the mushroom pâté base: Heat butter and olive oil in a pan over medium heat. Add finely chopped red onion and sauté until translucent and soft, about 5 minutes. Incorporate the portobellini mushrooms and dried thyme, cooking until most moisture evaporates and mushrooms soften, about 8-10 minutes.
- Add porcini mushrooms: Chop soaked and drained porcini mushrooms finely and add to the pan. Continue to cook and stir for another 5 minutes to develop deep flavor. Season with salt and black pepper.
- Blend the pâté: Remove the mushroom mixture from heat and allow to cool slightly. Transfer to a food processor along with cream cheese, Dijon mustard, and mayonnaise. Blend until smooth but still textured. Adjust seasoning with additional salt and pepper if needed. Refrigerate pâté until ready to use.
- Prepare the sautéed shimeji mushrooms: Heat olive oil and butter in a skillet over medium heat. Add crushed garlic and sauté briefly until fragrant, about 30 seconds. Add shimeji mushrooms, cooking until tender and slightly browned, about 5-7 minutes. Season with salt and black pepper, then stir in fresh parsley and lemon juice. Remove from heat.
- Toast the bread: Meanwhile, toast the sourdough slices to your preferred level of crispness either in a toaster or on a dry skillet.
- Assemble the mushroom toast: Spread a generous layer of mushroom pâté over each toasted sourdough slice. Top with the sautéed shimeji mushrooms. Garnish with additional parsley if desired and serve immediately while warm.
Notes
- Soaking dried porcini mushrooms in warm water for about 20 minutes rehydrates them and intensifies their flavor.
- The mushroom pâté can be prepared ahead and refrigerated for up to 3 days.
- Use good quality sourdough bread for the best texture and flavor contrast.
- Adjust garlic and lemon juice quantities to your taste preference for the sautéed mushrooms.
- For a vegan version, substitute cream cheese and mayonnaise with plant-based alternatives and use olive oil instead of butter.
