Mushrooms on toast is one of life’s simple pleasures. And, when you can make this simple pleasure even more of a treat by adding garlic and making it seasonal, it just brings out even more appreciation of mushrooms.
In November, we’re blessed with the growth of the meaty orange mushroom, çıntar (Saffron Milk Cap). And if you’re looking for unique texture and flavour for your seasonal mushrooms on toast, Autumn and çıntar will not disappoint.
While it sometimes gives us a bit of a shock reminder that another year has passed, the cycle of nature also has a certain reassuring quality, especially when it comes to buying fresh seasonal produce in Turkey.
Bar freaks of weather, our favourite seasonal produce appears and disappears from the local markets pretty much as we expect it to. And, at certain times of the year, we can look forward to that first sighting of our particular favourites.
November is one such month. For fruit lovers, pomegranates are in their prime and Rodos Kabağı (Chayote) make a brief appearance. And, also at this time of year, the pine forests of the Fethiye region attract foragers hunting for çıntar (also known as lactarius deliciosus or the Saffron Milk Cap).
We love cooking with and experimenting with this much-sought-after seasonal mushroom.
In the past, we’ve experimented with the çıntar mushroom by going Italian and making a spinach and mushroom risotto. In Spain, the Saffron Milk Cap is paired with chorizo so we’ve done similar and paired çıntar and Turkish sucuk. with a rich tomato sauce, you get this fabulous Spanish-style mushroom dish.
And, continuing the spinach theme, we also did a more Turkish recipe for çintar mushroom and spinach böreği.
Breakfast or lunch?
All are perfect celebrations of this mushroom, and each season we want to experiment further. Here’s another çıntar mushroom recipe we came up with. It’s a tasty weekend breakfast or light lunch: Seasonal garlic mushrooms on toast.
Is this the ultimate mushrooms on toast recipe? Unless you’re a confident forager, it’s certainly no cheap and cheerful option. But it does take mushrooms on toast to a whole new level – from simple snack to indulgent treat.
A Recipe For Garlic Mushrooms On Toast
You’ll get two servings of mushrooms on toast using this recipe. And don’t worry if you haven’t got Saffron Milk Caps. Use whatever mushrooms are in season for the time of year.
Before starting, wash your mushrooms, pat them dry with a clean towel (or kitchen paper) and then leave them to dry for a further 30 minutes or so.
Washing mushrooms is not a great thing to do as they’re really absorbent. If you’re using different mushrooms for your mushrooms on toast, you can just brush off any bits of dirt.
This is also the same for some of your çıntar. But a lot of them which you buy from the pazar are still damp from the pine forest floor and get lots of gritty earth trapped in their gills.
You need to get rid of this – the only crunch in this dish should be from your freshly toasted bread. Your mushrooms should have a meaty texture. And your creamy sauce will coat them perfectly.
Seasonal Garlic Mushrooms On Toast Recipe
Let’s make seasonal garlic mushrooms on toast! And it’s up to you how far you want to take the richness of this dish. A light coating or a rich and creamy garlic mushrooms recipe.
Seasonal Garlic Mushrooms On Toast
- 4 slices crusty bread
- 250 g saffron milk cap (pine) mushrooms washed & chopped into bite-sized chunks
- 1 small onion peeled & finely chopped
- 2 whole red chillies finely chopped
- 1 clove garlic peeled & grated
- 1 knob butter
- 1 tbsp olive oil
- 4 tbsp whole milk or double cream
- ½ tsp sweet paprika
- salt & pepper to season
- Add your olive oil and butter to a frying pan and place on a medium heat.
- Add your garlic and onions to the pan and sauté for a few minutes until your onions start to become translucent. Season with salt and pepper as they cook.
- As your onions begin to soften, add your mushrooms, chillies and paprika and stir them around to coat them in the butter and oil. Saffron milk cap mushrooms are quite robust so will need around 8-10 minutes to soften.
- Now pour your milk over the mushrooms and onions and turn the heat to low.
- Stir and allow to simmer for 3-4 minutes.
- Meanwhile, lightly toast your bread and place on two plates.
- Spoon the garlic mushrooms over the top of your toast and serve immediately.
- As with all of our recipes, the calories for our mushrooms on toast recipe are meant as a basic guide. Calorie count will vary depending on bread used, quantities and whether you use milk or cream.
- Our mushrooms on toast calorie count is based on the use of low fat milk and around 100g white bread.
- This is a seasonal recipe so you can make mushrooms on toast with whatever mushrooms are available at the time. Field mushrooms and chestnut mushrooms work well. Shiitake mushrooms are said to be a good substitute for the çıntar.
And that’s how we make our creamy garlic mushrooms on toast.
A fresh crusty bread is best so that it holds the moisture of your creamy garlic sauce without making the toast too soggy.
And if you’re fortunate enough to be enjoying beautiful autumnal sunshine, as we are here in Fethiye, you can sit and savour the flavours of your seasonal mushrooms on toast while enjoying the outdoors.
(Although we have said in our recipe that our mushrooms on toast is an international dish, we have put the recipe with our other Turkish recipes as we have used local, seasonal Turkish ingredients. It will become more international if you use alternative mushrooms.)