Mushrooms on Toast with Herbed Cream Cheese
Are you looking for the perfect Holiday Hors d'Oeuvre? This is just the thing you're looking for. Sautéed mushrooms, on crispy bread, with cream cheese mixed with fresh herbs and garlic.
Servings 8 pieces
Ingredients
Toast
- 2 slices sourdough bread crusts cut off, and cut into four triangles
- 1 tablespoon olive oil
- salt
- pepper
Cream Cheese
- ½ cup cream cheese room temperature
- ½ teaspoon rosemary
- ½ teaspoon thyme
- ¼ teaspoon garlic
Mushrooms
- 1 tablespoon of olive oil
- 1 tablespoon butter
- ¼ cup minced onion
- ½ cup pulled Oyster mushrooms
- ½ cup diced Portabello mushrooms
- ½ cup sliced Cremini mushrooms
- 1 teaspoon garlic
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ½ teaspoon chopped rosemary
- ½ teaspoon chopped thyme
Instructions
Toast
- Put the bread on a sheet pan and drizzle or brush with olive oil. Season the bread with salt and pepper, then bake at 400°f for 12 minutes or until the bread is golden brown. It should be crisp on the outside and soft in the middle.
Cream Cheese
- In a small mixing bowl, combine the softened cream cheese with the herbs and garlic. Mix well.
Mushrooms
- Heat a medium skillet over medium-high heat. Add in the olive oil and butter. Once the butter melts and starts to foam, add in the onion and cook for 3 minutes or until the onion softens.
- Add the mushrooms and garlic to the pan and cook for another 5 to 6 minutes or until the onions brown.
- Add the herbs, and season with salt and pepper.
Mushrooms on toast with herbed cream cheese
- Spread the cream cheese evenly on the eight pieces of toast.
- Divide the mushrooms evenly among the toast then plate them on a platter.
- Drizzle with a little olive oil and granish with some thyme leaves.
- Serve warm.