Creamy Garlic Mushroom Toast

Creamy Garlic Mushroom Toast

Honestly, creamy garlic mushrooms on toast is one of those things we keep coming back to again and again. There's something about that combination of golden, buttery mushrooms, loads of garlic, and a proper thick slice of toast that just hits differently. We've made this on lazy weekend mornings, after long nights, and honestly any time we need something that feels a bit indulgent without much effort. The mushrooms go silky and rich, the garlic mellows out beautifully, and the spring onions on top give it that little fresh lift. Make this tonight and you'll wonder why you ever settled for plain toast.

Cook: 20 min
Serves 2

Before You Start

  • Large frying pan
  • Toaster or grill

Ingredients

  • 1 tbsp olive oil
  • 350g mushrooms
  • 2 garlic cloves
  • 2 spring onions
  • 2 large slices of good quality bread - or 4 small
  • 1 ½ tbsp plant-based butter - plus extra for spreading
  • 75ml soy cream
  • small handful parsley leaves
  • Salt & pepper to taste

Method

1

To start

  • Slice the mushrooms
  • Peel and mince the garlic
  • Trim the roots and ends from the spring onions and finely slice
2

Start cooking

  • Put the olive oil in the pan
  • Add the mushrooms and cook for 10 minutes
  • Add the garlic and three-quarters of the spring onions (saving some of the green ends for garnish)
  • Cook for a further 3 minutes
  • Put the bread in the toaster or under the grill
3

Add the cream

  • Add the dairy-free butter to the pan of mushrooms and stir it through until it melts
  • Pour the soy cream into the pan and stir it into the mushrooms
  • Take the pan off the heat
  • Season to taste with salt and pepper
4

Finish and serve

  • Roughly chop the parsley and stir most of it through the mushrooms
  • Take the toast out of the toaster or grill and spread it with dairy-free butter
  • Divide the mushroom mixture equally between the toasts
  • Sprinkle over the remaining spring onions and parsley
  • Grind over a little black pepper and serve immediately

Tips & Variations

  • Get the right mushrooms: We love using a mix of chestnut and portobello mushrooms here. Chestnut mushrooms give you a firm bite and portobellos bring that deep, meaty flavour. It makes a real difference to the final dish.
  • Don't rush the toast: Put your bread in right as the garlic goes in so everything's ready at the same time. Cold toast underneath hot mushrooms is a tragedy we've both experienced too many times.
  • Make it extra creamy: If you want to go full comfort mode, stir in a spoonful of oat-based cream cheese at the end. Trust us on this one, it takes it to another level entirely.

Why This Works

The trick here is patience with the mushrooms. Cook them for the full 10 minutes without crowding the pan and they'll go from watery to golden and deeply savoury. Adding the garlic later is key too, it means it doesn't burn and instead just softens into the whole thing and makes it taste really special.