Golden toasted baguette slices topped with sautéed mushrooms in garlicky herb butter — the perfect blend of rustic comfort and savory elegance.
Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
For the Toasted Baguette
1 baguette, sliced into ½-inch rounds (about 12–16 slices)
2 tbsp olive oil or melted butter
1 clove small garlic, halved (for rubbing on toasts — optional)
For the Garlic Butter Mushrooms
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic, finely minced
1 small shallot, finely chopped (optional but adds depth)
10 oz mushrooms, slicedUse cremini, baby bella, shiitake, or a wild mix
1 tsp fresh thyme leaves
Salt and pepper, to taste
Splash of white wine or sherry (optional, ~1 tbsp)
1 tbsp chopped parsley
Optional: 1–2 teaspoons cream or truffle oil for richness
Toast the Baguette Slices
1
-
Preheat oven to 375°F (190°C).
-
Place baguette slices on a baking sheet.
-
Brush lightly with olive oil or melted butter.
-
Bake for 8–10 minutes, flipping once, until golden and crisp.
-
Optional: Rub with a cut garlic clove while still warm for added aroma.
Sauté the Garlic Butter Mushrooms
2
-
In a large skillet, heat butter and olive oil over medium heat.
-
Add shallot (if using) and cook for 1–2 minutes until softened.
-
Stir in garlic and cook for 30 seconds, just until fragrant.
-
Add mushrooms, thyme, salt, and pepper.
-
Cook for 8–10 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
-
Optional: Deglaze with a splash of white wine or sherry and cook for another 1–2 minutes until mostly evaporated.
-
Stir in parsley, and a touch of cream or truffle oil if using.
Assemble the Toasts
3
-
Spoon warm mushroom mixture onto each toasted baguette slice.
-
Serve immediately while warm, optionally garnished with:
Make Ahead Tips
4
-
Mushroom topping can be made up to 1 day ahead and reheated gently.
-
Toasts can be prepped a few hours ahead and crisped in the oven before serving.
-
Assembled toasts are best enjoyed fresh (they can get soggy if left too long).
Flavor Variations
5
-
Add goat cheese or mascarpone underneath the mushrooms for a creamy layer.
-
Stir in a bit of spinach or kale to the mushrooms for an herby twist.
-
Use polenta rounds or puff pastry squares instead of baguette for a gluten-free or upscale version.
-
Top with fried quail egg for brunch bites.
Pairing Suggestions
6
-
Wine: Pinot Noir, dry rosé, or earthy Chianti
-
Cocktail: Dirty martini, classic negroni, or whiskey sour
-
Non-alcoholic: Mushroom broth tea, rosemary lemonade, or kombucha
Ingredients
For the Toasted Baguette
1 baguette, sliced into ½-inch rounds (about 12–16 slices)
2 tbsp olive oil or melted butter
1 clove small garlic, halved (for rubbing on toasts — optional)
For the Garlic Butter Mushrooms
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic, finely minced
1 small shallot, finely chopped (optional but adds depth)
10 oz mushrooms, slicedUse cremini, baby bella, shiitake, or a wild mix
1 tsp fresh thyme leaves
Salt and pepper, to taste
Splash of white wine or sherry (optional, ~1 tbsp)
1 tbsp chopped parsley
Optional: 1–2 teaspoons cream or truffle oil for richness
Directions
Toast the Baguette Slices
1
-
Preheat oven to 375°F (190°C).
-
Place baguette slices on a baking sheet.
-
Brush lightly with olive oil or melted butter.
-
Bake for 8–10 minutes, flipping once, until golden and crisp.
-
Optional: Rub with a cut garlic clove while still warm for added aroma.
Sauté the Garlic Butter Mushrooms
2
-
In a large skillet, heat butter and olive oil over medium heat.
-
Add shallot (if using) and cook for 1–2 minutes until softened.
-
Stir in garlic and cook for 30 seconds, just until fragrant.
-
Add mushrooms, thyme, salt, and pepper.
-
Cook for 8–10 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
-
Optional: Deglaze with a splash of white wine or sherry and cook for another 1–2 minutes until mostly evaporated.
-
Stir in parsley, and a touch of cream or truffle oil if using.
Assemble the Toasts
3
-
Spoon warm mushroom mixture onto each toasted baguette slice.
-
Serve immediately while warm, optionally garnished with:
Make Ahead Tips
4
-
Mushroom topping can be made up to 1 day ahead and reheated gently.
-
Toasts can be prepped a few hours ahead and crisped in the oven before serving.
-
Assembled toasts are best enjoyed fresh (they can get soggy if left too long).
Flavor Variations
5
-
Add goat cheese or mascarpone underneath the mushrooms for a creamy layer.
-
Stir in a bit of spinach or kale to the mushrooms for an herby twist.
-
Use polenta rounds or puff pastry squares instead of baguette for a gluten-free or upscale version.
-
Top with fried quail egg for brunch bites.
Pairing Suggestions
6
-
Wine: Pinot Noir, dry rosé, or earthy Chianti
-
Cocktail: Dirty martini, classic negroni, or whiskey sour
-
Non-alcoholic: Mushroom broth tea, rosemary lemonade, or kombucha
Garlic Butter Mushrooms on Toasted Baguette
