Breakfast Sourdough Toast with Mushrooms

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Breakfast Sourdough Toast with Mushrooms features crispy sourdough bread topped with golden, garlicky mushrooms cooked in a cast iron skillet. The secret to perfect texture is toasting the bread first and patting mushrooms dry to ensure caramelization without sogginess. This simple yet flavorful dish works well for weekend brunch or quick weeknight mornings.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 3 servings

Course: Breakfast, Main Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

3 slices sourdough bread thick-cut, 1-inch slices, day-old if possible
8 oz button mushrooms sliced ¼-inch thick, pat dry before cooking
2 tablespoon olive oil regular olive oil preferred for sautéing
1 tablespoon butter optional, adds richness
2 cloves garlic minced, add in last 1-2 minutes
to taste salt add halfway through cooking mushrooms
to taste black pepper add halfway through cooking mushrooms
1 tablespoon fresh thyme or parsley chopped, stirred in after cooking
1 teaspoon lemon juice optional, small squeeze for brightness
to taste parmesan or feta optional, grated for topping

Equipment

Cast iron skillet Used to sauté mushrooms evenly and toast bread if preferred
Toaster or oven For toasting sourdough bread slices

Method

Preheat oven to 350°F (175°C) or use a toaster. Toast sourdough slices 3-4 minutes until golden and crisp. Set aside on a plate.
3 slices sourdough bread
Pat mushrooms dry with paper towels to remove moisture, then slice them ¼-inch thick. Mince garlic cloves and set aside separately.
8 oz button mushrooms, 2 cloves garlic
Heat 2 tablespoons olive oil in a cast iron skillet over medium-high heat. Add mushrooms in a single layer and cook 3 minutes without stirring to brown the bottoms. Add salt and black pepper, then stir and cook another 3-4 minutes until mushrooms are golden and tender.
8 oz button mushrooms, 2 tbsp olive oil, to taste salt, to taste black pepper
Push mushrooms to one side of the skillet. Add 1 tablespoon butter (if using) and minced garlic to the cleared space. Cook 1-2 minutes until garlic is fragrant but not browned. Stir everything together.
1 tbsp butter, 2 cloves garlic
Remove skillet from heat. Stir in chopped fresh thyme or parsley and an optional squeeze of lemon juice. Spoon mushrooms over toasted sourdough bread. Top with grated parmesan or feta if desired and serve immediately.
1 tbsp fresh thyme or parsley, 1 tsp lemon juice, to taste parmesan or feta, 3 slices sourdough bread, 8 oz button mushrooms

Notes

Pat mushrooms dry thoroughly to ensure they caramelize instead of steaming.
Add salt only after mushrooms start releasing moisture to avoid soggy texture.
Add minced garlic in the last 1-2 minutes of cooking to prevent burning and bitterness.

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