Roasted Mushroom & Mornay Toast
Roasted Mixed Mushroom Toast with Mornay Sauce is a decadent, savoury dish that’s perfect for brunch or a light dinner. The earthy roasted mushrooms, seasoned with thyme, combine beautifully with the creamy Mornay sauce, adding an elegant twist to every bite. Fresh chives finish the dish with a burst of brightness. This toast is an elevated, comforting meal that’s sure to impress!
Ingredients
For the Roasted Mushrooms
- 1 lb mixed mushrooms cremini, shiitake, oyster, etc., cleaned and sliced
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Mornay Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1¼ cups milk (warmed)
- ½ cup grated Gruyère cheese
- ¼-½ cup grated Parmesan cheese
- Salt and pepper (to taste)
- Pinch of nutmeg (optional)
Assembly
- 4 slices crusty bread (toasted)
- Fresh chives finely chopped (for garnish)
Instructions
Mornay sauce
- In a medium saucepan, melt the butter over medium heat.
- Add the flour, whisking continuously for 1-2 minutes to cook out the raw flour taste.
- Gradually add the warmed milk, whisking constantly until the sauce thickens, about 5-7 minutes.
- Stir in the Gruyère cheese, Parmesan, salt, pepper, and a pinch of nutmeg, if using.
- Remove from heat and set aside.
Mushroom Toast
- Preheat the oven to 400°F (200°C).
- Toss the mushrooms with olive oil, thyme, salt, and pepper.
- Spread the mushrooms on a baking sheet lined with parchment paper in a single layer.
- Roast the mushrooms for 20-25 minutes, or until golden and tender, flipping halfway through.
- Toast the bread slices to your desired level of crispiness.
- Spread a generous layer of Mornay sauce on each toast.
- Top with the roasted mushrooms.
- Garnish with freshly chopped chives.
- Serve immediately and enjoy!
Notes
- Storing Roasted Mushrooms: Let your leftover roasted mushrooms cool completely before transferring them to an airtight container. They can be stored in the fridge for 7-10 days. To reheat, gently warm them in a skillet or the oven to preserve their texture.
- Storing Parmesan Béchamel: While best enjoyed fresh, leftover Parmesan béchamel can be stored in an airtight container in the fridge for up to 7 days. When reheating, do so gently over low heat in a saucepan, stirring often to maintain its smooth consistency. If it thickens too much, just add a splash of milk to loosen it up.
- Optional Add-Ins: For an extra layer of flavor, try adding crispy pancetta or bacon. Cook the pancetta or bacon until crispy, then sprinkle it on top of the toast with the roasted mushrooms for a more savoury touch.
Tried this recipe?
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