Trippy Toasties

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the comfort series pt. 2

This recipe takes me on a trip down memory lane. I truly believe that anyone who claims they don’t like mushrooms will change their mind after just one bite of this dish.

I first came across this recipe during the pandemic when I had the privilege of experimenting in the kitchen daily. Cooking became a source of comfort, a little ritual that brought joy in uncertain times. Around that period, I was also exchanging recipes with dear friends, and this one was a standout. One of my closest friends made it for her family, and as soon as I saw it, I knew I had to recreate it.

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‘Mushroom Toasties‘ Recipe

What You Need:

  • 75-100g button mushrooms, sliced thin
  • 2-3 cloves garlic, finely chopped
  • 4-5 stalks green onion, chopped
  • Salt and pepper, to taste
  • 1-2 tbsp heavy cream
  • 1-2 tbsp shredded cheese (I use the Amul Cheese blend of Mozzarella and Cheddar)
  • 2 slices of toast
  • Chili oil, to taste

What To Do:

  1. Sauté the mushrooms with garlic and green onion over medium heat. (A little tip I’ve learned: never cook mushrooms on low heat, as they tend to release too much water.)
  2. Once the mushrooms soften and cook through, season with salt and pepper.
  3. Stir in the heavy cream and toss everything together.
  4. Add the cheese and turn off the heat while gently folding the mixture as the cheese melts.
  5. Spread the mixture onto your toast and garnish with chili oil, extra green onions, or any fresh herbs you have on hand.

Pro Tips:

  • Fresh herbs on the top enhance the earthy flavors of mushrooms, so use any greens like green onion, coriander, mint or basil leaves that you have on hand.
  • Don’t skip the chili oil! It adds a perfect finishing touch and adds another layer of flavor and the spice your life needs :p

Mindfuel Bites

Mushrooms are seriously underrated. They’re incredibly versatile, nutrient-dense, and low in calories. They bring a deep, savory flavor to dishes without adding excess fat or calories. Plus, they’re packed with heart-healthy compounds and contain just five milligrams of sodium per cup.

  • According to the Mushroom Council (yes, that’s a real thing!), mushrooms are rich in selenium, vitamin D, and B6.
  • A study by the Culinary Institute of America and UC Davis found that replacing half of the meat in any ground beef recipe with mushrooms maintained and even enhanced flavor while reducing sodium intake by a whooping 25%.
  • Another study from Singapore showed that people who ate mushrooms weekly—golden, oyster, shiitake, and white button—had a 50% lower risk of developing mild cognitive impairment (MCI). The data suggests mushrooms may play a role in delaying neurodegeneration.

One cool thing I learned today? White button, portabella, and cremini mushrooms absorb vitamin D when exposed to sunlight. Leaving them out for about 15 minutes before cooking can actually boost their nutrient content—something I’ll definitely be incorporating into my kitchen routine!

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