These quick and easy Garlic Mushrooms on Toast are full of flavour and ready in under ten minutes. They use just five simple ingredients — many you likely already have — and are very budget-friendly at under 60p per portion. Light, tasty and satisfying, this recipe is perfect any time you want a speedy, delicious meal.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Garlic Mushrooms on Toast
- Substitutions
- Variations
- How to make Garlic Mushrooms on Toast
- Leftovers
- Recipe FAQs
- Garlic Mushrooms on Toast Recipe
Why this recipe works
These easy garlic mushrooms make a fantastic topping for toast at breakfast, brunch or lunch. They’re ideal when you want a quick, flavourful light meal. The garlic and sage complement the mushrooms beautifully, and a good slice of toast brings everything together. This simple combination works year-round and is equally satisfying on a crisp spring morning or a cosy autumn afternoon.
The recipe was inspired by flavours used in other mushroom dishes and is versatile enough to pair with many sides: try them over roasted or smashed potatoes, on baked jacket potatoes or even alongside a warm bowl of risotto. Once you try this version you’ll find it an easy staple to return to.
Ingredients to make Garlic Mushrooms on Toast
- Olive oil — used to sauté the mushrooms and prevent sticking.
- Garlic clove — the key flavour, crushed or finely chopped.
- Chestnut mushrooms — I prefer these for their flavour and colour, but other varieties work too.
- Dried sage — adds a warm, slightly citrusy, pine-like note.
- Bread — any kind of bread will work for the toast; I use gluten-free but sourdough or rustic bread are great options.
See the recipe card below for full quantities and detailed information.
Substitutions
- Olive oil — any neutral oil will do. For a richer version, use butter if you’re not avoiding dairy.
- Garlic — fresh garlic is best; garlic powder may be used in a pinch but the flavour will be milder.
- Mushrooms — chestnut, cremini, baby bella or white button mushrooms can be substituted.
- Bread — use whatever you prefer: gluten-free, sourdough, wholegrain or a rustic loaf all work well.
Variations
- Spicy — add chilli flakes while cooking or top with sliced fresh chillies for heat.
- Deluxe — finish with fresh thyme or parsley, stir in vegan cream cheese or mashed avocado on the toast before spooning on mushrooms, or sprinkle gluten-free breadcrumbs for extra texture.
- Kid friendly — let kids help prepare the dish to increase interest; mild grated vegan cheese on top can make it more appealing for picky eaters.
How to make Garlic Mushrooms on Toast
Step 1: Roughly slice the mushrooms and garlic.
Step 2: Heat a small pan with olive oil, add the garlic and mushrooms, and fry for 1–2 minutes.
Step 3: Add the dried sage, a pinch of salt and pepper, and fry for another 4–5 minutes, stirring occasionally until the mushrooms are golden. Toast your bread on a griddle or in a toaster and top with the garlic mushrooms.
Hint: A griddle pan gives the toast nice char lines and extra flavour.
Leftovers
Store cooled garlic mushrooms in an airtight container in the fridge for 3–5 days. Reheat gently in a frying pan or microwave before serving.
Recipe FAQs
They’re excellent on toast, and also pair well with potatoes, rice or a grain bowl. They can be served alongside meat or enjoyed on their own as a light dish.
Arrange mushrooms in a single layer with space between them, cook undisturbed for 3–4 minutes to brown, then stir and continue until all sides are golden.
Wipe mushrooms with a dry cloth or soft brush to remove dirt rather than washing them under water, which can make them soggy and affect their colour and texture.
Mushrooms are nutrient-dense and provide vitamins, minerals and fiber. Garlic contains antioxidants and beneficial compounds that support health. Together they make a nutritious addition to your meals.
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Garlic Mushrooms on Toast
Equipment
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1 Chopping Board
-
1 sharp knife
-
1 frying pan
Ingredients
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 4-5 chestnut mushrooms, roughly sliced
- 1 tsp dried sage
- Pinch salt & pepper
- 4 slices bread, (I use gluten-free)
Instructions
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Roughly slice the mushrooms and garlic.
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Heat 2 tbsp olive oil in a small pan, add garlic and mushrooms and fry for 1–2 minutes.
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Add 1 tsp dried sage and a pinch of salt and pepper, then fry for a further 4–5 minutes, stirring until golden.
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Toast 4 slices of bread and top with the cooked garlic mushrooms. Serve immediately.
Notes
Substitutions & Variations: See the list in the post for ideas.
To Store: Keep in the fridge for up to 3–5 days in an airtight container.
To Freeze: Freezing is not recommended for best texture.
Tip 1: Chestnut mushrooms give a nuttier flavour — choose them if possible.
Tip 2: Slice mushrooms evenly so they cook uniformly.
Tip 3: Fry on higher heat for a bit of char and more flavour.
Nutrition
