Savour the rich, velvety embrace of earthy mushrooms and savoury bacon in a luscious garlic cream sauce, piled high on golden toasted sourdough, each bite delivers a heavenly contrast of textures – crispy, chewy, and irresistibly creamy!
Served with a vibrant garden salad on the side, with crisp greens, juicy cherry tomatoes, refreshing cucumbers, and a tangy homemade balsamic vinaigrette to balance the creamy flavours. Perfect for summer days when you’re in need of something cooling and hydrating! Whether it’s brunch or a simple lunch, this dish offers moments of bliss after the first bite.
Table of contents
Why you’ll love this recipe
- Ultimate comfort food: This recipe transforms simple ingredients – bread, mushrooms, bacon, cream, and fresh greens – into a gourmet brunch/lunch that’s irresistible and delicious.
- Layers of textures: As you take a bite, the crispy toasted sourdough leads way to the tender, chewy mushrooms and smoky bacon, all coated in a rich creamy sauce, while the garden salad adds freshness and crunch to make this dish incredibly satisfying.
- Balance of flavours: While the bacon & mushroom sourdough toast is undoubtedly rich, decadent, and comforting, the garden salad perfectly balances the flavours. Its bright, acidic vinaigrette and fresh greens cut through the richness, preventing the dish from feeling too heavy.
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Ingredients for creamy bacon & mushrooms on toast
- Bread: Toasted sourdough, rye, ciabatta, or whole-wheat bread works well for this recipe.
- Garlic: Sautéeing garlic sets a deep, aromatic, and savoury flavour base for the dish.
- Mushrooms: Cooked till tender and golden, the mushrooms offer a delightful chew and juiciness in every bite. I used chestnut mushrooms, but other types like cremini, shiitake, or button mushrooms work well too.
- Bacon: This adds a smoky, savoury, and salty punch to the dish.
- Heavy cream: For the rich, creamy goodness that complements perfectly with the savoury garlic mushrooms and bacon.
- Seasonings: Simply season the mushrooms with a pinch of salt, pepper, and any herbs/seasonings you have (eg. chilli flakes/powder, thyme, rosemary), you’ll achieve a flavourful, satisfying dish!
- Fresh coriander/parsley: Adding freshly chopped coriander/parsley as a finishing touch elevates the entire dish with a burst of freshness.
For the garden salad
- Lettuce: Romaine, butterhead, or mixed greens works well. Be sure to wash and tear away the outer leaves.
- Cherry tomatoes: For their sweet, tangy, and juicy flavours.
- Cucumber: This adds a crisp, refreshing, and firm texture that provides a satisfying crunch.
- Red onion: This adds a powerful punch of sharp, spicy flavour that cuts through richness and elevates the taste of the salad.
- Homemade balsamic vinaigrette: Made with olive oil, balsamic vinegar, Dijon mustard, and honey, this homemade dressing adds a tangy, slightly sweet flavour that creates a perfectly balanced taste for the salad.
- Salt & pepper: For seasoning.
How to make creamy bacon & mushrooms on toast
- Prepare balsamic vinaigrette: In a measuring cup or a small bowl, mix together olive oil, balsamic vinegar, Dijon mustard, and honey. Set aside.
- Prepare the garden salad: In a large bowl, combine chopped lettuce, yellow pepper, red onions, cherry tomatoes, cucumber, the homemade balsamic vinaigrette, and season with salt & pepper. Give it a mix, and set aside.
- Prepare bacon & mushroom toast: Quarter the mushrooms, slice the bacon, and mince the garlic.
- Sauté mushrooms: Heat some olive oil (or butter) in a frying pan over medium heat, and sauté the minced garlic until fragrant. Add in mushrooms, season with chilli powder, dried thyme, salt, and pepper, and cook until golden.
- Stir-fry with bacon: Transfer bacon to the pan, and stir-fry with sautéed mushrooms until golden-brown crisp. Pour in heavy cream, and cook for 1-2 minutes to slightly reduce the sauce.
- Finish with coriander/parsley: Add in a handful of freshly chopped coriander/parsley, give it a mix, and it’s ready to serve!
- Serve: Spoon the creamy mushroom mixture over toasted sourdough bread, top with extra chopped coriander/parsley, and place the garden salad on the side. Enjoy!
Success tips for this recipe
Don’t stir mushrooms constantly.
Once you add the mushrooms to the pan, don’t crowd them and don’t stir constantly. Let them sit in the hot oil for a minute or two to develop a deep brown, caramelised crust before stirring. This creates immense flavour.
Heat control.
After pouring in the cream, be sure to reduce the heat and let it simmer gently for a minute to thicken slightly. If the pan is too hot, the cream will separate. If it gets too thick, you can add a tiny splash of stock or milk to loosen it up.
Serve immediately.
Have your toast ready and the garden salad prepped before you finish the mushroom mixture. Serve immediately after assembling for the best experience.
Chop ingredients to bite-size for the salad.
Ensure everything is roughly the same size for the perfect forkful. No one wants a giant leaf of lettuce or a huge chunk of pepper that’s hard to eat!
Soak your onions (optional).
If you want your onions milder, simply soak thinly sliced red onions in a bowl of cold water for 5-10 minutes. This removes the harsh, pungent taste and leaves behind a pleasant crunch and mild flavour.
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Creamy Mushroom & Bacon on Toast
Ingredients
- 2 slices of thick sourdough or rustic bread
- 100 g chestnut mushrooms (or cremini, button), quartered
- 2 slices of bacon chopped
- 1 garlic clove minced
- 2 tbsp olive oil (or butter)
- 2-3 tbsp cream
- ½ tsp dried thyme
- ½ tsp chilli powder (or smoked paprika, optional)
- Salt & black pepper to taste
- Fresh parsley/coriander chopped (for garnish)
For the garden salad
- 1 medium lettuce (romaine, butterhead, or mixed greens), washed and torn
- 1 cup cherry tomatoes halved
- 1 small cucumber diced
- ½ red onion thinly sliced
- 1 yellow bell pepper sliced into strips
- Homemade balsamic vinaigrette
For the homemade balsamic vinaigrette
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- ½ tsp Dijon mustard (optional, for extra tang)
- ½ tbsp honey
- Salt & freshly ground black pepper to taste
Instructions
- Prepare balsamic vinaigrette: In a measuring cup or a small bowl, mix together olive oil, balsamic vinegar, Dijon mustard, and honey. Set aside.
- Prepare the garden salad: In a large bowl, combine chopped lettuce, yellow pepper, red onions, cherry tomatoes, cucumber, the homemade balsamic vinaigrette, and season with salt & pepper. Give it a mix, and set aside.
- Prepare bacon & mushroom toast: Quarter the mushrooms, slice the bacon, and mince the garlic.
- Sauté mushrooms: Heat some olive oil (or butter) in a frying pan over medium heat, and sauté the minced garlic until fragrant. Add in mushrooms, season with chilli powder, dried thyme, salt, and pepper, and cook until golden.
- Stir-fry with bacon: Push the sautéed mushrooms to the edges, leaving space in the centre. Transfer bacon to the pan, and stir-fry with sautéed mushrooms until golden-brown crisp. Pour in heavy cream, and cook for 1-2 minutes to slightly thicken the sauce.
- Finish with coriander/parsley: Add in a handful of freshly chopped coriander/parsley, give it a mix, and it’s ready to serve!
- Serve: Spoon the creamy mushroom mixture over toasted sourdough bread, garnish with extra chopped coriander/parsley, and place the garden salad on the side. Enjoy!