Goat Cheese Mushroom Toast
Mess Level: Low
Yield: 1 Serving
Prep Time: 5 min
Cook Time: 15 min
- 3 oz Mixed Mushrooms (shiitake, oyster, etc)
- ¼ Leek or ½ Small Shallot (2 Tablespoons when sliced)
- 1 Sprig Fresh Thyme
- 2 Tablespoons Goat Cheese
- 1 Slice Good Sourdough Bread
- 1 Egg
- 1 Lemon Wedge
- Salt to Taste
- Pepper to Taste
- Chili Flakes to Taste
- Oil for Sauteeing
- Heat a saute pan to medium-high. Brush your bread with oil and brown on both sides. Save the skillet for the mushrooms.
- Finely slice the leek and the mushrooms. Strip the thyme off it’s the stem and add half to the mushroom/leek mixture.
- Set a small, non-stick pan over the LOWEST possible heat. Add enough oil to lightly coat the bottom and gently crack an egg into the pan. Allow the egg to cook while you prepare the rest. This will take close to 8 minutes or more.
- Heat your saute pan to medium heat and add enough oil to lightly coat the bottom. Add the mushroom/leek/thyme, chili flakes, pepper, and a pinch of salt. Saute until the mushrooms and leek are soft and lightly browned, adjusting your heat as needed. Finish with a squeeze of lemon.
- Keep an eye on your egg, shut the heat off as soon as the whites are cooked through and sprinkle with salt.
- Warm the goat cheese in the microwave just to take the chill off, about 10 seconds. Spread the cheese over the toasted bread and sprinkle with a bit of salt. Carefully place your sunny-side egg on the cheese and add the mushroom mixture around the yolk.
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- Gluten Free: Swap out your favorite gluten-free bread or have the toppings over some fried polenta cakes or grits.
- Vegan: Use vegan cream cheese and omit the egg or swap it for some white beans sauteed with the mushrooms. I recommend adding a bit of kale to the saute if making this vegan.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete steps 2 and 4 and store the mixture in the fridge.
- When ready to make the toast complete the remaining steps and give the mixture a quick sautee in a hot pan to heat it through.
How do I get ALL the egg whites to cook through on a sunnyside egg?
- You have to keep your heat at the lowest possible setting and allow it the time it needs to cook. It takes a lot longer than you’d think. Rotate the pan if one part of the egg is cooking faster than the other, you can also cook the egg in extra oil and spoon the hot oil over the egg whites if you’re having a lot of trouble. Do not cover the pan or it will cloud your yolk.
Can I use a different cheese?
- Oh for sure, this toast would be bomb with ricotta cheese or whipped feta. Even cream cheese would do the trick. Think spreadable, white cheese and you’re probably in the clear.
How else can I modify this?
- Swap out the mushrooms, herbs, etc. You can absolutely use some finely diced onion in place of the shallot or leek, swap vinegar for lemon, etc. You do you, my friend. Dig into that fridge and see what ya got.
I have trouble getting the bread to brown evenly in the pan.
- I place a second saute pan on top of the bread while it’s toasting to help press the bread evenly into the pan.
Ramblings of a Line Cook
Twisting stems and umbrella tops. Woody, earthy fragrance and a sense of anticipation when you try one that is new to you, though its family has been around for thousands of years. You can watch a mushroom sprout from the ground and it comes up looking as though it’s lived a long life already; Rich in flavor, wrinkles, and history.
Though I shunned them as a child, thought them an abomination and a ruiner of a perfectly good pizza, they became less appalling to my callow tongue as I finally began to have them properly prepared.
They became to me, during my early twenties, something to feed vegetarians. The extense of their varieties in my limited mind were cremini, white button, and the ever-present portabella that cooks are so fond of cooking till it’s gummy and stuffing between two burger buns with a side of indifference.
Slowly, as I worked my way around the country and landed in Oregon for a year, mushrooms became a thing of wonder, of possibility. How can it be that a lobster mushroom tastes so much like fish? That you can take an oyster mushroom and peel it with your fingers like a twizzler to fry into flavor-packed crispy ribbons was astounding to me.
There are a million possibilities as there are varieties of mushrooms. But if you get too caught up in the noise you’ll forget to look to the mushroom. The longer I cook the more I find that to simply look at something as fine as a blue oyster mushroom and ask yourself how best you might let it shine, is the easiest way to create something amazing.