My name is Mary.  I love cooking healthy food for family & friends, making specialty coffee, wine tasting, finding great beauty products, traveling, and organizing everything. I document it all here! xo

wild mushroom toast

wild mushroom toast

{dairy free, vegan, gluten-free, vegetarian, soy-free}

wild mushroom toast

I discovered this recipe one morning with The New York Times in one hand and a bad attitude in the other...coupled by a strong desire to be glued to the couch. All the ingredients were already in my possession and I realized that I could survive cook dinner without ever having to leave the house. Alas mushroom toast, you became my best new friend!

wild mushroom toast

Sometimes you have those days where you just. can't. do. anything.    It's too cold outside to leave the house, you slept poorly the night before, or you're simply tired from a day's work.  For whatever reason, everything not only seems hard, but is really hard. When you're feeling down or unmotivated, mushroom toast can be your best friend too.  [I hear they're also good for you...]

wild mushroom toast

Although the addition of cashew cream in this recipe does require a bit of planning, you can easily forgo it and still achieve a delicious outcome.  This recipe is perfect for a dinner for two or served as an appetizer, sliced into quarters for four-to-eight people.  Or, If you prepare this recipe in advance, you can make yourself a delicious sandwich to take with you on the road or to work the following day. Bon appetit!

wild mushroom toast
wild mushroom toast
wild mushroom toast
wild mushroom toast

Total: 20 minutes | Prep: 5-10 minutes | Cook: 10 minutes | Serves 2 as a meal



cutting board

Toaster or oven


wood spoon or spatula



2 generous tablespoons Earth Balance or butter of choice

1 1/2 pounds wild mushrooms (I used a mix of shiitake, maitake and oyster mushrooms, but chanterelles would be great too!)

2 teaspoons chopped oregano or thyme

*2 garlic cloves

high quality sea salt and fresh ground pepper to taste

1 tablespoon of white wine or sherry vinegar

1/4 cup cashew cream or creme fraiche

4 slices of bread

1/4 cup chopped parsley



Heat a skillet over high heat and add the Earth Balance or butter.  Swirl the butter around in the pan until it melts.  Stir in the mushrooms and a pinch of salt; cover for about a minute to allow the water from the mushrooms to release.  Remove the lid and stir; continue to cook for another 7-10 minutes until the mushrooms are soft and tender.  If the mushrooms dry out too quickly, cover them intermittently to release their juices. 

Turn the heat to medium-low; add in the vinegar, garlic, and oregano. Cook for another minute, continuing to stir so the garlic doesn't burn.  Mix in the cashew cream and stir to coat the mushrooms. Cook for another minute until everything is heated throughout.

Meanwhile, toast the bread until golden around the edges. When the bread is ready, lightly butter each piece and set on a warm plate.  Spoon the mushrooms over the toast and top with flaky sea salt and pepper to taste, and fresh parsley. Serve with a fresh green salad, or slice each piece of toast into quarters to serve as an appetizer. 



*Also good without if garlic bother's your stomach

*You can swap a tablespoon of miso for the cashew cream or a couple spoonfuls of white tahini


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