There’s something deeply satisfying about recipes like this—simple ingredients, a single pan, and just enough time to let things develop properly. These mushroom-and-garlic baguette toasts are built on patience more than technique. Let the onions soften, let the mushrooms release their moisture, and don’t rush the browning. That’s where all the flavor lives.
I love recipes like this because they sit right on the line between snack and meal. They work as an easy appetizer when friends are over, but they’re just as good eaten straight off the cutting board while something else finishes cooking. If you’re already in a mushroom mood, this pairs beautifully with Mushroom Soup Without Cream.
For something heartier, serve these alongside One-Pan Orecchiette Pasta
And if you’re leaning into small plates or spreads, these toasts are excellent next to Israeli Hummus. You can use dried mushrooms in this recipe… check out my guide on How to Dry Mushrooms Using a Dehydrator
This is the kind of recipe that reminds you why good bread and good mushrooms don’t need much help—just a little attention and time at the stove.
Savory Mushroom & Garlic Baguette Toasts
Ingredients
- 1 baguette, sliced into ½-inch rounds
- 2 tablespoons olive oil divided
- 2 tablespoons butter
- 1 small onion, thinly sliced
- 12 ounces mushrooms, chestnut, cremini, or button, sliced
- 3 cloves garlic, minced
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon red pepper flakes, optional
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, finely chopped (optional)
Instructions
- Toast the baguettePreheat the oven to 375°F. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Bake for 8–10 minutes, flipping once, until golden and crisp around the edges. Set aside.
- Build the baseHeat a large skillet over medium heat and add the remaining olive oil and butter. Once melted, add the sliced onion with a pinch of salt. Cook slowly, stirring often, until soft and lightly golden, about 6–8 minutes.
- Cook the mushroomsAdd the mushrooms to the pan and increase the heat slightly. Let them cook undisturbed for a minute or two, then stir. Continue cooking until they release their moisture and start to brown, about 6–8 minutes total.
- Season and finishStir in the garlic, smoked paprika, thyme, and red pepper flakes. Cook just until fragrant, about 30 seconds. Season with salt and black pepper to taste. Remove from heat.
- Assemble the toastsSpoon the warm mushroom mixture onto the toasted baguette slices. Finish with fresh herbs if using, and a drizzle of olive oil if you’re feeling generous.
- ServeServe warm as an appetizer, alongside a simple salad, or as a cozy snack with a glass of wine. These don’t need much—just good bread, good mushrooms, and a little patience at the stove.
