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This luxurious mushroom and cheese combination has become my weekend brunch favorite, transforming simple sourdough into an indulgent treat that never fails to impress guests. The umami-rich mushrooms perfectly complement the creamy, melted cheese blend for a sophisticated yet easy appetizer.
I first made these toasts for an impromptu gathering when I had limited ingredients on hand. The combination was so spectacular that friends now specifically request "those amazing mushroom things" whenever they visit.
Ingredients
- Cremini mushrooms: Deliver deep earthy flavor and meaty texture that stands up to the rich cheese blend
- Worcestershire sauce: Adds umami depth that enhances the natural mushroom flavor
- Four cheese blend: Creates complex flavor layers each cheese contributes something unique
- Sourdough bread: Provides the perfect sturdy yet chewy base that won't get soggy under the toppings
- Green onions: Offer a fresh pop of color and mild onion flavor that cuts through the richness
Step-by-Step Instructions
- Sauté the Mushrooms:
- Heat olive oil and butter in a large skillet over medium high heat until butter is completely melted and starting to bubble. Add mushrooms with salt and pepper, stirring well to coat every slice in the fat. Cook for five full minutes, stirring occasionally to prevent sticking but allowing enough contact time to develop golden edges.
- Add Depth of Flavor:
- Pour Worcestershire sauce over the cooking mushrooms and stir thoroughly to distribute. Continue cooking for another five minutes until mushrooms have dramatically reduced in size and developed a rich brown color. Their texture should be tender but not mushy. Transfer to a plate to cool, setting aside the most attractive slices for topping.
- Create the Cheese Mixture:
- Whisk together mayonnaise, sour cream and melted butter until completely smooth in a medium bowl. This creates the creamy base for your cheese spread. Mix in minced garlic, dried onion flakes and black pepper until evenly distributed. The dried onion provides concentrated flavor without excess moisture. Fold in all four cheeses and green onions gently until just combined, maintaining some texture.
- Prepare the Toast Base:
- Arrange sourdough slices in a single layer on a sheet pan and broil until the tops are light golden brown. Flip each slice and broil the second side until equally toasted. Remove from oven and allow to cool slightly until just warm to the touch. The cooling prevents the bread from becoming soggy when topped.
- Assemble and Broil:
- Incorporate the cooled mushrooms into the cheese mixture, reserving those perfect slices set aside earlier. Spread a generous layer of the mushroom cheese mixture across each toast, covering completely to the edges. Top artfully with the reserved mushroom slices for visual appeal. Return to the broiler and watch carefully as cheese begins to bubble and brown, approximately 3 to 5 minutes.
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My personal favorite element is the contrast between the crisp toast base and the luxurious cheese topping. This reminds me of the Welsh rarebit my grandmother used to make, but elevated with the addition of savory mushrooms.
Make-Ahead Options
These toasts are at their absolute best served immediately after broiling, but you can prepare components in advance. The mushroom cheese mixture can be made up to two days ahead and refrigerated in an airtight container. Simply bring to room temperature for 30 minutes before spreading on freshly toasted bread and broiling. The flavors actually develop beautifully with a little time.
Cheese Variations
While this specific cheese combination creates magic, feel free to experiment based on what you have available. Sharp cheddar works beautifully in place of the Havarti for a more pronounced flavor. Fontina can substitute for Swiss with its excellent melting properties. The key is maintaining a mix of both sharp and mild cheeses for complexity, and including at least one cheese with superior melting qualities like mozzarella.
Serving Suggestions
For an elegant appetizer spread, serve alongside a crisp green salad dressed simply with lemon and olive oil to cut through the richness. When serving as a main course for brunch, pair with a light fruit salad and mimosas. These toasts also make an outstanding accompaniment to creamy tomato soup for a sophisticated twist on the classic grilled cheese and soup combination.
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Serve these flavorful toasts once slightly cooled for the ultimate balance of texture and taste.
Frequently Asked Questions
- → Can I use different types of mushrooms?
Absolutely! While cremini mushrooms provide excellent flavor and texture, you can substitute or mix with shiitake, oyster, or portobello mushrooms. Each variety will bring its own unique flavor profile to the dish.
- → What can I substitute for Worcestershire sauce?
If you don't have Worcestershire sauce, you can use soy sauce with a splash of vinegar and a pinch of sugar, or balsamic vinegar reduction. These alternatives will provide similar umami depth to the mushrooms.
- → Can I make these ahead of time?
You can prepare the mushrooms and cheese spread up to a day ahead and store them separately in the refrigerator. When ready to serve, toast the bread, assemble, and broil as directed for best results.
- → What cheeses can I substitute?
Feel free to experiment with cheese combinations based on what you have available. Gruyère, fontina, provolone, or gouda would all work well in place of the havarti or swiss while maintaining that melty, rich quality.
- → Can I make this dish vegetarian?
This dish is already vegetarian, but note that traditional Worcestershire sauce contains anchovies. For a strictly vegetarian version, use a vegetarian Worcestershire sauce alternative or substitute with soy sauce and a touch of vinegar.
- → What can I serve with these toasts?
These toasts make an excellent appetizer on their own, but also pair wonderfully with a light green salad, tomato soup, or a glass of white wine for a complete meal. For entertaining, serve alongside other finger foods like olives and antipasto.