This Whipped Goat Cheese Toast with Shiitake Mushroom is the perfect breakfast or lunch. Simple creamy goat cheese, savory shiitake mushroom with thyme and rosemary, and a drizzle of balsamic glaze. This toast is super easy to make and full of flavor!
I'm so excited to share this recipe with you! When I wrote the idea down, it was pretty different than what I actually ended up making. A while ago, I posted this Butternut Squash Crostini recipe and I was so happy with how it turned out I wanted to make another crostini recipe. I always get most produce and products from the farmer's market here in Toronto on Saturdays. I planned to get a baguette, the mushroom, the herbs, and the goat cheese all there. When Saturday came, I overslept and when I arrived at the market, they didn't have any of my favorite baguettes anymore! I ended up changing directions right then and there and tried a new loaf of bread I hadn't tried before. Toasted sourdough toast it was instead. And oh man, was that bread good. I got one with herbs and cheese. It really pushes this recipe from great to AMAZING.
What you need for the sautéed Shiitake mushroom:
You only need a few simple ingredients. They're listed in the order you'll use them.
- Avocado oil (or your favorite cooking oil)
- Shallots (or yellow onion)
- Sea salt
- Shiitake mushroom (Cremini are also great)
- Thyme (fresh or dried)
- Rosemary (fresh or dried)
- Tamari sauce
I like to double the recipe for the mushroom and store leftovers in the fridge. I highly recommend it, you'll be happy you did! It makes it so much easier to make another toast. You can also use these mushrooms in pasta, with eggs, or make my favorite appetizer, crostini!
I don't want to be overly dramatic about this but this whipped goat cheese toast is pretty life-changing. The combination of goat cheese and the shiitake mushroom is honestly a match made in heaven. You don't need to whip the goat cheese, it's going to be tasty either way but I HIGHLY recommend it. It just makes it so creamy and dreamy. I usually just use soft goat cheese because I'm lazy but whipping it in a food processor or with a handheld mixer makes so much difference. It's just sooo good.
If you're looking to make this gluten-free, you can totally use vegan cream cheese instead of the goat cheese! I've tried that too and it was delicious.
Hope you enjoy this recipe and let me know how it was if you end up making it! xoPrint
Delicious, simple, and easy to make toasted sourdough with goat cheese and shiitake.
Whipped Goat Cheese:
- 200g soft unripened goat cheese (I use two packets, each 113g)
- 1-2 tablespoon cashew milk (or sub goat or regular milk, or almond milk)
- 1 tablespoon avocado oil (or your favorite cooking oil)
- 1-2 shallots, sliced lengthwise and into thin slices (½ cup chopped)
- A small pinch of sea salt
- 3-4 cloves garlic, finely chopped
- 3-4 cups shiitake mushroom, trimmed and roughly chopped (or Cremini)
- 1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried rosemary)
- 1 tablespoon thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoon tamari sauce
- 3-4 slices of sourdough bread
- 1 clove garlic (optional)
- Balsamic glaze (optional)
Whipped Goat Cheese:
- Add the goat cheese into a food processor with 1 tablespoon of milk. Mix until creamy, scrape the sides, and add more milk if necessary. If you don’t have a food processor, use a hand-held mixer and a bowl. Set aside until ready to serve.
- Heat up a pan on the stove over medium-high heat, add the avocado oil, the shallots, and a small pinch of sea salt. Cook for 3-4 minutes or until soft stirring frequently.
- Add the chopped garlic and cook for 30 seconds - 1 minute.
- Add the mushroom, rosemary, thyme and stir. Lower the heat to medium and add the tamari sauce.
- Cook for about 10 minutes stirring frequently. Set aside until ready to serve.
- Toast the bread slices in the toaster. Take the clove of garlic and gently rub it on one side of each toast.
- Spread the whipped goat cheese on slices, add the shiitake mushroom, and drizzle with the balsamic glaze. Enjoy immediately.
You're going to end up with leftover whipped goat cheese, it keeps in the fridge in an airtight container for 2-3 days. I use a bigger amount because it's easier to mix.
If you can't find shiitake, you can use cremini, button, or portobello mushroom. The cooking time will vary based on the size and type of mushroom.
Keywords: goat cheese, shiitake, snack, bread