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Creamy mushroom toast with sour cream

Fast, rich, and surprisingly elegant for how little effort it takes.

June 7, 2026

Brine and Bloom

Writing about fermentation for healthier living

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Golden mushrooms layered over toasted bread and finished with sour cream create a balance of richness, acidity, and depth. Fresh herbs lift the dish, while the sour cream brings softness to the more savoury, caramelised notes of the mushrooms. This toast works beautifully with fermented cucumbers, sauerkraut, fermented garlic or pickled onions.

That contrast between creamy and acidic is magic.

Mushroom toast with sour cream

Ingredients:

250g sliced mushrooms
2 slices sourdough bread
2 tbsp sour cream
Butter or olive oil
1 clove of garlic
Thyme or parsley
Salt and pepper

Directions:

Add the mushrooms in a pan over medium heat. Do not add oil or butter yet.
The mushrooms will release water. Let it evaporate from the pan and then add the butter or oil in the pan along with garlic clove.
Sauté the mushrooms until deeply browned.
Toast your sourdough bread, on both sides, either in a skillet or a toaster.
Stir the herbs in the sour cream along with the seasoning.
Spread the sour cream on the toasted bread and spoon the mushrooms on top.
Add more thyme or parsley on top.

This is optional, but I recommend you spread the roasted garlic from the mushrooms over the toasted bread, before you add the sour cream. Alternatively you can use a raw clove of garlic and rub it over the sourdough slices of bread, giving them a wonderful subtle depth of taste.