Recipe Leek and Mushroom Toast with Sprouted Bread
Quick. Simple. Satisfying.
February 13, 2023
This recipe for Leek and Mushroom Toast with Sprouted Bread makes a lovely little lunch or light dinner. But the flavour doesn’t stop there. You can enjoy this quick and easy recipe any day (or meal) of the week! Whether it’s a weekend brunch or an appetizer before dinner with loved ones, this classic dish is sure to become a go-to.
Start with a perfectly portioned slice of Little Big Bread and top it with sautéed mushrooms, leeks, and herbs for a light but satisfying meal. It’s that simple! And if your hunger outgrows Little Big Bread’s smaller slices, swap it for one of our heartier sprouted whole grain loaves. This Leek and Mushroom Toast recipe works just as well on Big 16, Squirrelly, and Big Red’s—or your favourite Silver Hills Bakery sprouted grain bread!
Umami Upgrades for Serious Mushroom Fans
We wanted this recipe to be as easy as possible, from the grocery shopping to the cooking itself! That’s why we used sliced cremini mushrooms (baby portobellos)—because you can find them in the produce section at most grocery stores year-round, and they’re usually as affordably priced as regular white button mushrooms—so no matter when hunger strikes, this recipe will come to the rescue.
But just because this dish is simple, doesn’t mean it’s one you’ll get easily bored of. Adventurous cooks can create their own favourite twist on this tasty, topped toast by playing with different kinds of mushrooms. Go on and give this dish a gourmet upgrade!
You can find a multitude of different mushrooms at your local grocery store. Most conventional grocers should have a selection of white button mushrooms, brown button mushrooms, portobello mushrooms, and more. Most grocery-store mushroom varieties offer a budget-friendly entry into this easy recipe, so start there.
To broaden the range of tastes and textures, try this recipe with mushrooms common to Chinese, Japanese, and other Asian cuisines. You can find oyster mushrooms, king oyster mushrooms, enoki mushrooms and shiitake mushrooms at most Asian supermarkets.
If you’re up for adventure, specialty mushrooms offer a healthy, gourmet splurge. Chanterelles, morels, maitake, and other wild mushrooms can take this easy meal idea to the next level, but their availability is usually seasonal, and selection depends on where you live. Pick up expertly foraged wild mushrooms in-season at your local farmers market in late summer and early fall to elevate this delicious dish!
Why You’ll Love This Easy Recipe
The combination of the sprouted whole grain bread, sautéed mushrooms, and leeks make this toast a healthy and delicious meal that people of all ages can enjoy! A generous layer of creamy hummus adds satisfying protein, and a squeeze of spicy mustard adds a tangy touch to brighten the earthy flavours of leeks and mushrooms.
Whether you make it as written, you tweak and tinker based on what you have in your fridge, or dial the spice up or down with your own mustard and herb combo, this fast and easy topped toast is sure to make your tastebuds smile.
Ingredients
- 4 slices Silver Hills Bakery Little Big Bread
- 5 – 6 cups (about 500 g / 1 lb) mushrooms (we used cremini/baby portobellos, but use what you like), sliced
- 2 Tbsp extra virgin olive oil
- to taste coarse salt
- 1 cup leek (about 1 medium sized leek), finely chopped
- 2 sprigs fresh thyme , minced
- to taste sea salt
- to taste ground pepper
- to taste hummus
- to taste spicy brown mustard or Dijon
To Garnish
- 1 Tbsp fresh tarragon , chopped
- 1 handful arugula (or sprouts, baby spinach, or spring greens (optional))
Featured Product Little Big Bread®
Instructions
- Slice your leek in half lengthwise and rinse well to remove any sand or grit before chopping. Clean and slice your mushrooms and set aside.
- In a non-stick pan, warm 1 tablespoon of the olive oil over medium heat. Once hot, add in the chopped mushrooms and a generous pinch of salt.
- Cook, stirring often, until the liquid released by the mushrooms has fully evaporated and the mushrooms start to brown. Don’t leave any of the flavour behind—scrape the bottom of the pan as you stir. This will take about 5 – 7 minutes. Then, transfer the mushrooms to a bowl, and set aside.
- Adjust the heat to medium-low and add the leek to the same pan. Cook until softened, about 3 – 5 minutes. Add the thyme sprigs and a pinch of salt and cook until the leek smells fragrant, about 2 – 3 minutes.
- Remove the thyme sprigs and add the mushrooms back into the pan. Sauté for 1 – 2 minutes until mixture is combined. Set aside.
- Toast your Silver Hills Bakery Little Big Bread.
- Arrange the toast on a plate and spread a layer of hummus on each slice. Add the mushroom leek mixture on top and squeeze your desired mustard (either spicy brown or Dijon) on top. (If you’re using mustard that’s too thick to squeeze or came in a jar, spread mustard with hummus before adding sautéed mushrooms and leeks).
- Garnish with fresh tarragon or arugula (or sprouts or greens of your choice), sea salt and pepper. Dig in!
Try these handy tips!
- If you’re strapped for time most weekday mornings, make a batch of sautéed mushrooms ahead of time and keep them in your fridge for 3 – 5 days.Reheat the mushrooms for a few seconds while you wait for the toaster to pop for a quick and healthy breakfast in 5 minutes or less.
- No fresh herbs on hand? Use dried! Swap 1 teaspoon dried thyme and 1 teaspoon of dried tarragon instead of the fresh herbs listed above. (If using dried tarragon, add with the thyme in step 4, and choose arugula, sprouts, or another fresh green as your garnish).
- Feel free to season with your heart—use your favourite combination of fresh or dried herbs to pair with mushrooms!
