Creamy mushroom toast

When I first moved to the Netherlands some 3.5 years ago, I rented a lovely attic room in an all-girls’ house about five minutes away from Pieter’s own all-dudes (yes, dudes) abode. My first month, I took intensive Dutch lessons every morning and would return home tired and starving. One such day, Pieter announced that he was coming over to whip up some lunch. He cycled on over and climbed up the steep flights of stairs to my place with a backpack on his shoulders, which he proceeded to set on the floor and unzip.

Creamy mushroom toast, an easy vegetarian brunch recipe

Out came a loaf of bread, a packet of mushrooms, some cream, and some fresh herbs – and never have I felt more like I was in a Disney/Olsen twin movie than at that very moment.* Was this really my life?! Living in a foreign country, learning a new language in the mornings, and then having my Dutch boyfriend casually bike over to my place with a backpack full of magical ingredients, ready to make me some delicious creamy mushroom toast? How European and fancy was I??!!!

*I’m totally an Ashley in case you were wondering! (Of course you were…)

Creamy mushroom toast, an easy vegetarian brunch recipe

Creamy mushroom toast

These creamy mushroom toasts aren’t precisely what Pieter made that day, on account of Pieter claiming not to remember exactly how he made that iconic lunch. 😛 Instead of cream, I unabashedly use a béchamel and crumble some mushroom bouillon cube into it. (I’m not even sorry! Convenience at its finest.) But still – the memory is alive and the dish is delicious and indulgent, perfect on a winter’s day at home.

Creamy mushroom toast, an easy vegetarian brunch recipe

And if you’re looking for some more creamy mushroom delicious-ness, check out this mushroom pizza with rosemary and blue cheese … it’s next level!

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Creamy mushroom toast

Total Time: 15 minutes

Yield: 4 toasts

Creamy mushroom toast

This creamy mushroom toast is an indulgent vegetarian brunch or lunch treat.

Ingredients

2 1/4 tbsp butter
2 tbsp flour
2 cups/500 ml milk
500 g (about 5-6 cups) sliced assorted mushrooms
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp fresh thyme leaves (or about 1 tbsp dried)
1/2 mushroom stock cube (or however much is recommended for 250 ml/1 cup)
salt & pepper to taste
bread of your choice, for toastin'

Instructions

1. In a frying pan over high heat, sear the mushrooms in the olive oil with a pinch of salt & crack of pepper, stirring every so often. The mushrooms will first lose a lot of moisture, but will then turn a nice golden brown. (This will take about 5-8 minutes depending on how crowded your pan is - I don't bother to do this in two batches but you could if you prefer!)
2. Meanwhile, in a saucepan over medium heat, melt the butter and add the flour. Stir to combine and let cook for about a minute.
3. Add the milk in small amounts, whisking and allowing the sauce to thicken before adding more. Once all the milk is added, throw in the crumbled half stock cube, allow to dissolve, then lower to a very low heat until ready to eat.
4. Once the mushrooms are nice and golden, throw in the garlic and the thyme and stir for about 1 minute.
5. When you're ready to eat, get some bread toasting. Add the sauce to the mushrooms, stir to combine, and season to your heart's desire with salt & pepper. Spoon over your toasts, sprinkle over some extra fresh thyme if using, and enjoy!
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