Not your boring shroom toast! This one's got pizzaz!

March 09, 2018

Chef's Satchel mushroom toast

Sometimes, the simplest food tends to taste the most delicious. Something as simple as ‘toast’, at that. Fast food that can even be healthy. Yes, toasts are actually good for you!!

Toast is the quintessential culinary canvas! You can play with colors, textures, flavors and ingredient combinations. It’s almost therapeutic, I tell you. Ideally, this is one of the quickest meals you’ll put together. For today, I am making Fungi Toast with a combination of cremini, baby portobellos, and button mushroom. Shiitake and Chanterelle work well too. Use whatever mushrooms you may have in stock. The combination of spices and herbs are tried and tested. I do not like dairy with mushrooms on toast and so, I avoid cheese. Although, you are free to play around with flavors. Hey, it’s all about having fun in the kitchen, right? ;)

Quick tip: Never wash mushrooms as they are porous and absorb a ton of moisture. Moist mushrooms do not sear well and get soggy. To clean, simply brush off any dirt with a paper towel. Also, I do not season my mushroom until fully cooked. Salt tends to drain off the natural moisture present in mushrooms, leaving them rubbery on cooking. However, if you do want to rinse the mushrooms, dry them thoroughly on a paper towel. You could use a cast iron pan to cook the mushrooms since it tends to retain a lot of heat and also, it sears them really well!


The black truffle oil from 'Oliviers and Co' is whats in stock in my kitchen. A good quality truffle oil is sincerely a great culinary investment and can transform something as simple as fungi toast into a delectable gourmet appetizer!

Get your mojo going and let’s create! :D


Ingredients: (Serves 1)

Sourdough Bread - 2 slices

Mushrooms - 10 to 12

Butter - 3 teaspoons (yes, you live only once!)

Smoked Paprika - ¼ teaspoon

White Pepper - a pinch

Fresh Oregano - for garnish

Wild Cilantro - for garnish

Truffle Oil - ½ teaspoon



Heat some butter in a pan. Add smoked paprika. Let the butter get slightly dark and nutty.

Throw in the mushrooms and sear on a medium-high flame for 3 to 4 of minutes, occasionally tossing.

Once cooked, add the white pepper and salt.

Toast the bread with some butter to a golden crisp perfection.

Place the mushrooms on the bread slices. Simply tear the herbs and throw onto the toast.

Lastly, drizzle some truffle oil and dig in! :D



Note: There is NO substitute for butter in this recipe. Butter is what elevates those earthy, nutty tones in the mushrooms. However, if you are vegan, use the colored vegan butter from Miyoko's Creamery, the best! Yummm...