Sautéed mushrooms in a creamy sauce atop crispy sourdough make a savory, hearty breakfast toast.

Scale

2 cups fresh mushrooms, sliced

2 large sourdough bread slices

2 tbsp olive oil or butter

2 garlic cloves, minced

1/4 cup cream or plant-based cream

1 tsp thyme, fresh or dried

salt, to taste

pepper, to taste

1 tbsp fresh parsley, chopped

1. Heat oil or butter in a skillet over medium heat.

2. Add minced garlic and cook until fragrant, about 30 seconds.

3. Add sliced mushrooms and cook, stirring occasionally, until golden and moisture evaporates, about 5–7 minutes.

4. Stir in cream and thyme, simmer until sauce thickens.

5. Toast sourdough slices until golden and crisp.

6. Spoon creamy mushrooms over toast and garnish with parsley and pepper.

Keywords: creamy mushroom toast, mushroom recipes, breakfast toast, vegan dishes, healthy breakfast, sourdough toast