Crispy Mushroom & Shallot Toasts

1 tbsp olive oil

4 whole, large shallots

1 1/2 pounds sliced mushrooms (try a mix of white, crimini, shitake)

salt to taste

day old thick cut wheat or sourdough bread

While your bread toasts, heat the olive oil in a skillet. Hold each shallot on its side and cut thick slices (remove any tough exterior layers). On high heat, fry up the shallots, flipping each round over when brown. Add mushrooms and salt, cooking until mushrooms are browned. Pile high on well-browned toast (the flavorful liquid will dampen the overly cripsy toast) and pick a table - any table - at which you can sit and enjoy with side of asparagus if you choose.


  1. Jenica
    January 6, 2012

    My dad used to feed me mushrooms on toast when he was single parenting me. It is, to this day, one of my favorite things to eat.

  2. Celia
    January 7, 2012

    Aah, the teenage years, I can’t say I miss them. I love mushrooms on toast though! 🙂