When Ashley of the blog, Sed Bona, first started her Instagram account she named it Mushroom Stew. Clearly there was a fungi obsessed deeply rooted (pun totally intended) from day one. Not realizing the feedback she would receive on the name itself, Ashley’s friends started nicknaming her “Mushie”. It’s only fitting that today she shared with us her recipe for “Mushie Toast”. A delicious blend of everyones favorite three things, mushrooms, cheese, & wine, as well as some delicious finishing touches. This recipe is perfect for a holiday party or as a way to up your snack game.
The combination of crunchy bread with sweet mushrooms topped with delicate cheese & herbs makes this one of the best toast recipes we’ve ever had. Not to mention it’s relatively simple to make & makes you look fancy AF which is a win-win in our book! Check out Mushroom Stew’s Mushie Toast recipe below & make sure to follow her adventures on Instagram–every picture is a dream!
- 1-3 tbsp herbed goat cheese
- 2 garlic cloves, minced
- 2 handfuls fresh mushrooms, sliced
- 1 stem fresh thyme, chopped
- 1 tbsp marsala wine
- 2 roasted red peppers, pureed or chopped
- 1 loaf crusty bread
- 1 tsp butter (or olive oil)
- Preheat a skillet over medium-low heat with a dab of butter. Add the garlic & thyme. Let ingredients sit over heat until fragrant, about one minute.
- Add the mushrooms and stir to coat. Cook until slightly browned and caramelized, about 10 minutes. While the mushrooms are cooking, take your red peppers and pulverize them in a small food processor (or chop if you don’t have one). Set aside. Grab two slices of crusty bread and toast lightly in the toaster.
- Once the mushrooms are slightly browned, add the marsala wine and cook for an additional minute or two. Remove from heat and allow to cool slightly.
- Spread a generous layer of herbed goat cheese on each toast slice. Next pile on as many mushrooms as will fit (the more, the merrier!) and dot with the roasted red pepper relish. Serve warm & enjoy!
small food processor