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–+ servings

Creamy Harissa Mushrooms on Toast

Creamy mushrooms on toast with a spicy twist, this brunch classic is given a major update in this recipe! These harissa mushrooms are like nothing you've tasted before - creamy, cheesy and loaded with the smoky, sweet and spicy flavors of harissa paste. You can serve this as a brunch or lunch dish, or on smaller toasts as an appetizer.
2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
5 from 1 rating
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Ingredients

  • olive oil, for cooking
  • 250 g (9 oz) mushrooms, sliced
  • 1 shallot, finely diced
  • 2 tsp garlic, crushed
  • 1 tbsp harissa paste
  • 3 tbsp parmesan, pecorino or other hard cheese, grated, see notes
  • 4 tbsp heavy (double) cream
  • 1 handful fresh herbs, parsley, chives and cilantro (fresh coriander) work well
  • ½ lime or lemon, for squeezing
  • 2-3 slices toasted bread

Instructions 

  • In a medium-large frying pan or saute pan, heat a little olive oil and saute the mushrooms and shallots until the mushrooms are reduced and browned.
    olive oil, 250 g mushrooms, 1 shallot
  • Add the garlic and fry for just another few moments until the scent is released.
    2 tsp garlic
  • Remove from the heat and add the harissa. Mix through the pan to coat the mushrooms.
    1 tbsp harissa paste
  • Add the cream and cheese, then place back on a very low heat until the cheese has melted through and a sauce has formed around the mushrooms.
    4 tbsp heavy (double) cream, 3 tbsp parmesan, pecorino or other hard cheese
  • Add the herbs and remove from the heat.
    1 handful fresh herbs
  • Toast your bread and immediately scoop your mushrooms on top. Add a squeeze of lemon or lime juice, and any additional topping if desired (a tiny drizzle of cream and some crumbled cheese, as shown, can be lovely for presentation but definitely not essential).
    2-3 slices toasted bread, 1/2 lime or lemon

Notes

Cheese: Parmesan and many other Italian cheeses are traditionally made with animal rennet, making them unsuitable for vegetarian diets, so you want to look for something made with vegetarian (microbial) rennet. These are often called "Italian hard cheese" or "Pasta cheese". 
Cuisine: Fusion
Course: brunch
Calories: 326kcal, Carbohydrates: 26g, Protein: 11g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 40mg, Sodium: 382mg, Potassium: 589mg, Fiber: 4g, Sugar: 7g, Vitamin A: 735IU, Vitamin C: 14mg, Calcium: 145mg, Iron: 2mg