Close up of toast topped with ricotta, sauteed mushrooms and microgreens on a white plate

Wild Mushroom Toast

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves two 1x
  • Category: Lunch
  • Method: Stovetop


The sautéed mushrooms are cooked down in vegan butter, a splash of wine and plenty of fresh herbs – they’re delicious enough to eat on their own, but we love adding them to toast for a quick, easy lunch.




  • 3 tbsp vegan butter
  • 2 cloves garlic, minced
  • 1/4 cup finely diced shallots
  • 4 cups mixed wild mushrooms, sliced thinly (we used a mix of chanterelle, shiitake, enoki & beech mushrooms)
  • 1/4 cup dry white wine
  • 2 tsp tamari
  • 2 tsp miso
  • 1/4 tsp pepper
  • 3/4 tsp salt
  • 1/4 cup chopped walnuts
  • 2 tbsp fresh chopped parsley
  • 1 tsp fresh chopped thyme
  • 1/2 tsp fresh chopped rosemary


  1. Heat a sauté pan to medium and add butter.
  2. Sauté garlic and shallots for about 5 minutes, stirring frequently.
  3. Add mushrooms and continue to cook for a few minutes until slightly softened.
  4. Add white wine, tamari and miso and stir. Continue cooking until wine is reduced and mushrooms are tender and fragrant.
  5. Add seasoning, herbs and walnuts and continue to cook for another 3-5 minutes.
  6. Remove from heat and serve on toast over some vegan ricotta and microgreens. Enjoy!


This is the vegan ricotta we typically use.