
Garlic Mushrooms on Toast
A small plate of browned cremini mushrooms with garlic, smoked paprika and lemon, piled onto crisp baguette slices.
30 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Cremini mushrooms450 g
- Baguette0.5 whole
- Olive oil3 tbsp
- Garlic4 cloves
- Smoked paprika0.5 tsp
- Parsley10 g
- Lemon0.5 whole
- Salt0.5 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat in baguette. Check bread labels for milk, sesame and other allergens.
Method
Prepare the toast and vegetables
Heat the oven to 200°C (400°F). Cut the half baguette into eight diagonal slices. Brush with 1 tbsp of the oil and arrange on a baking sheet. Clean and quarter the mushrooms, mince the garlic and chop the parsley. Wash the lemon.
Brown the mushrooms
Heat a large skillet over medium-high heat with 1 tbsp oil. Add half the mushrooms and cook for 6–8 minutes, turning occasionally, until browned and tender. Transfer to a bowl. Repeat with the remaining mushrooms and remaining 1 tbsp oil. Meanwhile, toast the bread for 7–9 minutes, turning once, until crisp at the edges.
Add the garlic
Return all the mushrooms to the skillet and lower the heat to medium-low. Add the garlic, paprika, salt and pepper. Stir for 1 minute, keeping the garlic pale rather than dark brown. Remove the pan from the heat and add the juice from the half lemon and most of the parsley.
Serve immediately
Divide the mushrooms and their small amount of pan juices over the eight toasts. Finish with the remaining parsley and serve two toasts per person while the bread is still crisp.
Keep the first batch of mushrooms in a bowl while the second browns. A crowded pan makes a wetter topping.
AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.
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