Creamy Mushroom and Toast Fingers

Thyme goes well with the earthy richness of the mushrooms.

Thyme goes well with the earthy richness of the mushrooms; and the crisp toast provides a nice contrast to the warm, creamy combination.

Creamy Mushroom and Toast Fingers

Melanie Jimenez
Thyme goes well with the earthy richness of the mushrooms.
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Appetizers
Cuisine Others
Servings 8 to 10


Creamy Mushroom and Toast Fingers

  • 4 to 6 pieces white bread crusts removed and each sliced into 4 equal pieces
  • olive oil for brushing
  • 2 tablespoons olive oil
  • 3 tablespoons white onion minced
  • 1 1/2 teaspoons thyme leaves
  • 2 1/2 cups fresh button mushrooms cleaned and sliced
  • 1/2 Cup heavy cream
  • Salt to taste


  • Prepare the toast fingers: Preheat oven to 350?F.
  • Brush both sides of all white bread slices lightly with olive oil. Place on a baking sheet and bake until a nice golden brown, about 10 to 15 minutes. (If you re making a small batch, about half the recipe, you may use the oven toaster.)
  • Make the creamy mushrooms: In a saucepan over medium heat, saute onions and thyme in olive oil until the onions soften and become translucent. Add the button mushrooms and stir mixture until the mushrooms have softened, about 3 to 4 minutes.
  • Pour in the cream; turn the flame to low. Let the mixture simmer for 2 to 3 minutes, then turn off the heat. Season with salt and pepper. Serve warm with toast fingers. Herby tip: Can t find fresh thyme or oregano? Substitute with half the amount of dried thyme leaves, such as McCormick.
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