Creamed Mushrooms over Garlic Confit Toast

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These are SO GOOD that I’m struggling to find words for them.  Creamy mushrooms, cooked down with wine and thyme served over a buttery, garlic toast that just soaks up that mushroom-loaded sauce.  How’s that?

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I’ve added an excessive amount of pictures of basically the same thing because these toasts are excessive and I also couldn’t decide which pictures were best because I basically loved them all and everything about this and I need to stop for a breathe now.

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Funny story while making this recipe: the oven quit working and locked my garlic bread inside, turning it to a very dark (read: basically burnt) toast, while I frantically ran around looking for the breaker box to kill the power.  I was able to salvage the bread after scraping off all the burnt parts.

Also, I was the luckiest person alive on that day because chanterelle mushrooms were in season and I found them at the store and I wasn’t going to waste those golden beauties on some burned bread.  Side note: you can definitely eat these mushrooms alone if your oven quits working and burns your bread too.

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I saw a version of this recipe on Half Baked Harvest and just knew I had to make it (garlic, cream, mushrooms, Parmesan and bread are on my short list of favorite foods).  Apparently, the original recipe comes from Gjelina restaurant in Los Angeles and is one of the most popular items on the menu.  Some day I will go to this magical place and have the original version, but for now, I will be juuuuust fine with this one.

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Creamed Mushrooms over Garlic Confit Toast

Yield: 4 to 6 servings


1 baguette, thinly sliced on the diagonal

6 tablespoons butter

6 to 8 garlic cloves, coarsely minced

1 sprig of fresh oregano

Pinch of red pepper flakes, to taste

1 cup (4 ounces) finely grated Parmesan cheese

1-1/2 pounds mixed mushrooms, trimmed and coarsely chopped

1 tablespoon minced fresh thyme

1/3 cup dry white wine, plus a splash to finish

1/3 cup crème fraiche

1/3 cup heavy cream

Olive oil, as needed

Kosher salt and freshly ground black pepper


Preheat the oven to 425°.  Line a large baking sheet with aluminum foil.


Melt the butter in a large skillet over medium-low heat.  Add the garlic and oregano and cook for 12 to 15 minutes, until the butter is golden-brown and caramelized.  Mash the softened garlic into the butter and add a pinch of red pepper flakes.


Place the bread on the prepared baking sheet.  Spoon the garlic mixture on top of each piece, spreading to cover with the back of a spoon.  Reserve 1/4 cup of Parmesan to sprinkle on top before serving; sprinkle the rest over the bread slices.  Bake for 7 to 8 minutes, until light golden brown. 


Preheat the same skillet over medium-high heat.  Add two tablespoons of olive oil and, when hot, add the mushrooms, stirring to coat.  Cook, undisturbed, for 3 to 5 minutes, until softened and golden brown on the bottom.  Season with salt, pepper and the minced thyme.  Stir the mushrooms and cook for another 3 to 4 minutes, until golden brown and caramelized.  Add the wine and cook for 1 minute, until most of the liquid has evaporated.  Remove the pan from the heat and stir in the crème fraiche, heavy cream, and a splash of wine to taste.  Season with salt and pepper.  Spoon the mushroom mixture over the toasted bread.


Inspiration: Caramelized Garlic Butter Toast with Pan Fried Mushrooms on

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