These quick and easy Garlic Mushrooms on Toast are full of flavour and come together in under ten minutes. Using just five simple ingredients—many of which you likely already have at home—this recipe is budget friendly at under 60p per portion and tastes fantastic. It’s a speedy, satisfying option for breakfast, brunch or a light lunch.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Garlic Mushrooms on Toast
- Substitutions
- Variations
- How to make Garlic Mushrooms on Toast
- Leftovers
- Recipe FAQs
- Garlic Mushrooms on Toast Recipe
Why this recipe works
These garlic mushrooms make an ideal topping for toast and work equally well for breakfast, brunch or a light lunch. The combination of garlic and sage brings out the earthy mushroom flavour and complements toasted bread beautifully. They’re especially nice on a crisp spring or autumn morning, but they’re delicious any time of year. The method is straightforward and quick, so you can make a tasty, warming meal with minimal effort.
Ingredients to make Garlic Mushrooms on Toast
- Olive oil – for frying the mushrooms and preventing sticking.
- Garlic clove – the key flavour component; crush or finely chop it.
- Chestnut mushrooms – preferred here for their colour and nutty flavour, though other varieties work too.
- Dried sage – adds a subtle herbal, citrus-pine note.
- Bread – any bread will work; gluten-free or sourdough are both good choices.
See the recipe card below for exact quantities and full details.
Substitutions
- Oil: Any neutral oil will work. For a richer taste, use butter if not keeping the recipe vegan.
- Garlic: If fresh garlic isn’t available, a sprinkle of garlic powder can be used, though the flavour will be milder.
- Mushrooms: Swap chestnut mushrooms for cremini, baby bella, or regular white mushrooms if needed.
- Bread: Use sourdough or another rustic loaf for more texture, or stick with gluten-free if required.
Variations
- Spicy: Add chilli flakes or chopped fresh chilli for heat.
- Deluxe: Serve mushrooms over slices spread with vegan cream cheese or mashed avocado. Sprinkle fresh herbs or gluten-free breadcrumbs for extra texture.
- Kid-friendly: Let children help assemble the toast or top with a little grated vegan cheese to encourage them to try it.
How to make Garlic Mushrooms on Toast
Step 1: Roughly slice the mushrooms and finely chop or crush the garlic.
Step 2: Heat a small pan with olive oil, add the mushrooms and garlic, and fry for 1–2 minutes.
Step 3: Add the dried sage, season with a pinch of salt and pepper, and fry for roughly five more minutes, stirring occasionally. Toast or griddle your bread and pile the garlic mushrooms on top.
Hint: A griddle pan gives attractive charr lines and adds extra flavour to the toast.
Leftovers
Store cooled garlic mushrooms in an airtight container in the fridge for 3–5 days. Reheat gently in a frying pan or microwave before serving.
Recipe FAQs
They’re excellent on toast but also pair well with potatoes, pasta, or roasted vegetables. They can be served as a side or enjoyed on their own.
Cook the mushrooms in a single layer so they have space, leave them undisturbed for 3–4 minutes to develop colour, then turn them so each side can brown evenly.
Rather than washing, wipe mushrooms with a damp cloth or soft brush to remove dirt. Excess water can affect texture and browning during cooking.
Mushrooms provide B vitamins, minerals and fibre, while garlic contributes antioxidants. Together they make a nutritious, low-calorie topping for toast.
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Garlic Mushrooms on Toast
Equipment
-
Chopping board
-
Sharp knife
-
Frying pan
Ingredients
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 4-5 chestnut mushrooms, roughly sliced
- 1 tsp dried sage
- Pinch salt & pepper
- 4 slices bread, (I use gluten-free)
Instructions
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Roughly slice the mushrooms and crush or finely chop the garlic.
-
Heat a small pan with olive oil and add the mushrooms and garlic. Fry for 1–2 minutes.
-
Add the dried sage and a pinch of salt and pepper. Fry for roughly 5 minutes, stirring occasionally, until the mushrooms are golden.
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Toast or griddle the bread and top with the garlic mushrooms. Serve immediately.
Notes
Substitutions & variations: See the suggestions listed above.
To store: Refrigerate for up to 3–5 days in an airtight container.
To freeze: Freezing is not recommended as texture may suffer.
Tips: Use chestnut mushrooms for a nuttier flavour, slice evenly for consistent cooking, and fry on a higher heat to get a bit of char and more flavour.
Nutrition
