Deviled Mushrooms on Toast

This is the kind of food I wish I had learned to make, when I was a young bachelor. My cooking endeavors as a single man living in a city I couldn’t afford were driven mostly by cost, and a dish’s ability to be served again and again, all week long. Mostly, I seemed to alternate between “everything” bagels with cream cheese, steamed pork dumplings from the Chinese place downstairs, six packs of Coors Light (because the girls I liked in the bars on the Lower East Side preferred their “$2 Guinness Night” hookups to be reed-like and willowy), and cooking big huge pots of chili on Sunday afternoons, which would be enough to last all week if I supplemented strategically with Hot Pockets.

Instead, I could have taken a cue from the Brits (after all, I was already copying their taste in music and their accent), and learned the beauty of eating smothered toasts at nearly every meal. A recipe like this is ridiculously inexpensive, packed with flavor, infinitely reheatable, a hangover preventative/cure, and leaves plenty of room for modifications with whatever you’ve got in your pantry. Master this mustardy, boozy sauce, and you can add sautéed pieces of chicken to the mushrooms. Or skip the mushrooms altogether, and substitute medallions of pork. Or skip the toast, and serve the whole thing over egg noodles. You do you, player!

Deviled Mushrooms on Toast
Serves 4
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
433 calories
32 g
61 g
29 g
13 g
12 g
363 g
451 g
7 g
0 g
16 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 433
Calories from Fat 258
% Daily Value *
Total Fat 29g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 61mg
Sodium 451mg
Total Carbohydrates 32g
Dietary Fiber 4g
Sugars 7g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 tablespoons olive oil
  2. 2 pounds button mushrooms (or bellas, oysters, creminis, shitakes, or any combination you like), wiped and trimmed
  3. 3 tablespoons dry vermouth
  4. 3 tablespoons whole grain mustard
  5. 1 teaspoon smoked paprika
  6. 3/4 cup heavy cream
  7. 2 tablespoons white wine vinegar
  8. 1 tablespoon Worcestershire sauce
  9. 1 teaspoon cornstarch dissolved in 3 tablespoons cold water (optional)
  10. 6 slices of bread, toasted and buttered
  11. 3 tablespoons finely chopped flat leaf parsley
  12. Salt and pepper, to taste
  1. In a skillet over high heat, cook mushrooms in oil until they just start to soften, about three minutes.
  2. Add the vermouth, and cook, stirring constantly, until evaporated.
  3. Add the 
mustard, paprika, cream, vinegar, and Worcestershire sauce. Reduce the heat to low 
and season with salt and pepper. If thicker sauce is desired, slowly add cornstarch mixture, stirring constantly.
  4. Toast the bread then arrange the slices on serving plates. Add most of the chopped parsley to the mushroom mixture, and stir well. Top toast with remaining parsley and serve.
Adapted from Food Republic
Adapted from Food Republic

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. I will be dreaming of this tonight. My husband hates mushrooms so I crave them all the time. If I’m at a restaurant I scan the menu first looking for mushroom dishes. I plan to make this up and have it for a few self indulgent lunches while I serve him ham and cheese sandwiches! Or something else plain and boring!

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  2. Just made this tonight as a side (in place of potatoes/rice) with filet mignon and steamed broccoli. OMG! The flavors are fantastically balanced and it was a delight to savor the bread/sauce. I’ve made mushrooms on toast before, but not this recipe. From now on, this is the ‘go to’ method. Thanks for sharing it (from a fellow Mainer in Westbrook).

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