These garlic butter mushrooms on toast are rich, savoury, and properly satisfying. Mushrooms are pan-fried in plenty of garlic and butter until golden and juicy, then piled onto thick-cut toast and finished with fresh herbs and a squeeze of lemon.
It’s the kind of recipe that works for breakfast, brunch, or a light dinner — simple ingredients, quick to make, and full of deep, umami flavour. Whether you’re cooking for yourself or serving a tableful, this is a one-pan dish that feels far fancier than the effort required.
If you like simple, savoury dishes like this, you might also enjoy my Creamy Leek and Mushroom Pie – it’s rich, comforting, and packed with flavour.
🍴 Tools You’ll Need
Frying pan or sauté pan – A good non-stick pan like this one gives the mushrooms room to brown properly.
Spatula or wooden spoon – For gently turning the mushrooms without breaking them up. A tool like this works perfectly.
Citrus squeezer – Handy for getting that final hit of lemon juice without any pips. Try one like this.
Garlic Butter Mushrooms on Toast with Fresh Herbs
Ingredients
- 250 g mushrooms button, chestnut, or a mix, sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- A few sprigs fresh thyme or parsley
- Squeeze of lemon juice
- Salt and black pepper to taste
- 4 slices crusty bread or sourdough toasted
- Optional: grated Parmesan or chilli flakes to serve
Instructions
- Add the chopped garlic and fresh thyme or parsley. Season with salt and pepper, then cook for another 2–3 minutes until the garlic is fragrant and the mushrooms are coated in buttery flavour.
- Squeeze over a little lemon juice using a citrus squeezer such as this one, and stir through to finish.
- Toast the bread until crisp and golden, then pile the mushrooms on top. Add a sprinkle of Parmesan or chilli flakes if you like, and serve warm.
Top Tips for Garlic Butter Mushrooms on Toast
Don’t overcrowd the pan – cook the mushrooms in batches if needed to help them brown, not steam.
Use a mix of mushrooms like chestnut, button, and oyster for extra texture and flavour.
Add the garlic later – this stops it from burning and keeps the flavour mellow and sweet.
Toast the bread properly – a good crunch is key to balancing the buttery mushrooms.
