Mushrooms on Toast, Provençale Style

Preparation info
  • Makes


    generous servings
    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

Most mushroom and toast dishes include a creamy sauce or cheese, but this one, based on a Provençale recipe, uses lots of garlic and olive oil. Serve it over toast for an appetizer or a small meal.


  • ½ pound firm white mushrooms
  • ¼ cup mixed light and virgin olive oils, approximately


Cut the mushrooms into halves or, if very large, quarters. Cut them evenly or, for a more jaunty appearance, at odd angles. Toss them with the olive oil, a light sprinkling of salt, the pepper, garlic, a squeeze of lemon, and the dried herbs, if using. Set aside to marinate for at least 15 minutes.

Just before you’re ready to eat, toast the bread. Brush one side of the toast with olive