Roasted Mushrooms on Toast

Makes 8 to 10 servings
"Roasting mushrooms instead of sautéing them gives you all the concentrated flavor of sautéed mushrooms without having to work in tons of batches and without having to use your entire olive oil supply . . . hello, small victory. I like to serve these on toast that’s been rubbed with garlic and slicked with crème fraiche because life is short, and everything should be delicious. These are great to serve with drinks, or as a first course with a little arugula salad next to them, or as a main course topped with fried or poached eggs."


2 pounds assorted mushrooms, tough stems discarded, torn into bite-size pieces

¼ cup extra virgin olive oil, plus more for drizzling

Kosher salt

2 teaspoons minced fresh thyme

12 thick slices baguette or country bread

1 garlic clove

½ cup creme fraiche

1 tablespoon chopped Italian parsley

Step 1

Preheat your oven to 425°F. Line a baking sheet with parchment paper.

Step 2

Spread the mushrooms on the prepared baking sheet, drizzle with the olive oil and sprinkle with a large pinch of salt and the thyme. Use your hands to toss everything together. Roast the mushrooms, stirring occasionally, until they are tender and well browned, about 40 minutes.

Step 3

When you take the mushrooms out of the oven, toast the bread and rub one side of each piece of toast with the garlic clove (the toast will act almost as sandpaper and will catch little bits of the garlic). Spread the garlic-rubbed side of the toasts with the crème fraîche.

Step 4

Divide the roasted mushrooms among the toasts. Drizzle each toast with a little bit more olive oil and sprinkle each one with a little pinch of salt and some of the parsley. Serve immediately.


For a great vegetarian meal, serve the roasted mushrooms on soft polenta and top with a fried or poached egg and some grated Parmesan or pecorino cheese. Some wilted greens and/or roasted tomatoes would be really nice here, too. If you’re vegan, leave out the egg and cheese and top with chopped hazelnuts that you’ve toasted in olive oil. For mushroom spaghetti, toss the roasted mushrooms with 1 pound cooked spaghetti, along with 3 tablespoons butter (but feel free to add more . . . neither a strand of spaghetti nor a roasted mushroom can have too much butter). Serve topped with lots of grated Parmesan or pecorino cheese and plenty of chopped parsley.


Recipe from "Small Victories" by Julia Turshen. Published by Chronicle Books © 2016. Purchase it here: