Can I use different types of mushrooms for this recipe?

Yes, you can use a variety of mushrooms based on what you like and what is available. Chestnut mushrooms are popular for their rich flavour, but shiitake or oyster mushrooms add interesting textures and depth. Even white button mushrooms work well – and so do portobello mushrooms cut into small pieces. The key is to use mushrooms you enjoy and those in season for the best results. Experimenting with different types can bring new and exciting flavours to your toast, and you can even make a mushroom mix to enjoy different flavours and textures.

What bread works best for mushrooms on toast?

You can use almost any type of bread, but we recommend sturdy bread like a crusty white loaf or sourdough. Use bread with a satisfying crunch that holds up well under the juicy mushrooms. With its firm texture and tangy flavour, sourdough complements the savoury toppings perfectly. If your bread is stale, it is even better, as toasting it and adding mushrooms will revitalise it.

Can I use frozen spinach for the mushroom and spinach toast topping?

Yes, you can use frozen spinach instead of fresh. Use about half the amount of frozen spinach compared to fresh. Thaw the spinach and squeeze out excess water before adding it to the pan. This prevents the dish from becoming too watery. Frozen spinach is a convenient alternative and blends well with the mushrooms and other ingredients. However, you might need to add a bit more seasoning as frozen spinach may have a slightly different flavour profile.

Mushrooms on toast

25 mins cooking time

Picture this: golden, sautéed mushrooms mingling with wilted spinach, garlic, shallots, and a hint of chilli, crowned on a slice of perfectly toasted sourdough. This is the indulgence you get in this recipe for mushrooms on toast. Greatness comes with Lurpak® Plant Based, featured in the mushroom mix and spread on the toasted bread, ensuring a top tier result.

Mushrooms on toast

25 mins cooking time

Ingredients

2 portions

150 g assorted mushrooms, sliced

50 g Lurpak® Plant Based, and a little extra for spreading the bread

2 thyme sprigs, picked

1 lemon, finely zested and juiced

2 garlic cloves, peeled and crushed

2 shallots, peeled and finely chopped

1 chilli, finely chopped

250 g baby spinach

2 medium slices of sourdough bread

salt and freshly ground pepper

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Method

Heat a large frying pan with a tight-fitting lid and add Lurpak® Plant Based. Cook the mushrooms for 5-6 minutes until golden.

Ensure the pan is hot before adding the mushrooms. A hot pan helps achieve a good sear, which caramelises the mushrooms and enhances their flavour. Cook the mushrooms in batches if necessary. Overcrowding the pan can cause the mushrooms to steam instead of fry, giving them a less desirable texture. Use a little squeeze of lemon juice to stop Lurpak® Plant Based going dark brown when cooking mushrooms or vegetables.

Add garlic and shallots and cook for 1-2 minutes. Add thyme, lemon juice, lemon zest, and chilli. Add spinach and let it wilt under a lid. Remove and set aside to keep warm.

Toast the sourdough to your liking and generously spread with Lurpak® Plant Based.

Spread the bread with Lurpak® Plant Based before toasting. Toast the bread slices in a pan or the oven. Spread with Lurpak® Plant Based, they get extra crispy with a delicious, golden-brown surface and a slight sweetness, making them an irresistible base for the mushrooms.

Learn more about Lurpak® Plant Based

Serve by spooning the mushroom and spinach mix on the bread. Top with a bit of chopped chilli.

Questions about mushrooms on toast

Enjoy this delicious recipe with simple ingredients and almost no cooking time. Even though it is as easy as they come, you can keep reading below, where we have gathered some of the most common questions and answers about this savoury favourite.

Yes, you can use a variety of mushrooms based on what you like and what is available. Chestnut mushrooms are popular for their rich flavour, but shiitake or oyster mushrooms add interesting textures and depth. Even white button mushrooms work well – and so do portobello mushrooms cut into small pieces. The key is to use mushrooms you enjoy and those in season for the best results. Experimenting with different types can bring new and exciting flavours to your toast, and you can even make a mushroom mix to enjoy different flavours and textures.
You can use almost any type of bread, but we recommend sturdy bread like a crusty white loaf or sourdough. Use bread with a satisfying crunch that holds up well under the juicy mushrooms. With its firm texture and tangy flavour, sourdough complements the savoury toppings perfectly. If your bread is stale, it is even better, as toasting it and adding mushrooms will revitalise it.
Yes, you can use frozen spinach instead of fresh. Use about half the amount of frozen spinach compared to fresh. Thaw the spinach and squeeze out excess water before adding it to the pan. This prevents the dish from becoming too watery. Frozen spinach is a convenient alternative and blends well with the mushrooms and other ingredients. However, you might need to add a bit more seasoning as frozen spinach may have a slightly different flavour profile.

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Lurpak® Plant Based

With Lurpak® Plant based you now have all the great taste and quality that you expect from Lurpak® but in a plant based product. With Lurpak® by your side you’re always ready to start cooking. Now sleeves up and crush expectations. Learn more about new Lurpak® Plant Based.

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