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Creamy Walnut and Mushroom Toast 1 scaled 1
Creamy Walnut thyme mushrooms (on a toast)
A healthy, comforting, light meal in minutes. A crunchy toast topped with deliciously creamy walnut/shallot/garlic cream and again layered with herbed, silky mushrooms and slightly crunchy walnut mixture.
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Prep Time 5 mins
Cook Time 15 mins
Course Breakfast, Lunch, Snack
Cuisine Global
Servings 8 People
Calories 314 kcal


  • 1 tsp avocado oil (or any other kind)
  • 2 medium shallots (finely chopped, ~heaping 1/2 cup, can sub with a small white, yellow, or red onion)
  • 2 cloves garlic (1 tsp minced)
  • 1 cup California walnuts*
  • 1.25 lbs mushrooms * (around 14-16 medium-sized cremini mushrooms or any other kind)
  • 1/2 tsp pink Himalayan salt (or to taste, can sub with any other type of salt)
  • 4 pinches black pepper (generous pinches)
  • 1/2 cup water
  • 1 tbsp fresh thyme** (divided into 1 tsp and 2 tsps, ~4-5 sprigs)
  • 1.5 tsp freshly squeezed lemon juice (can sub with equal amount lime juice)

To make the toast

  • 1 tsp avocado oil (or any other kind, optional)
  • 8 slices wholegrain sourdough bread (or any other kind)


  • Clean mushrooms with a wet paper towel and cut into thin slices. Keep aside. Clean 4-5 sprigs of thyme and either roughly chop or remove leaves from the stems.
  • Heat a heavy-bottom, wide-mount, shallow pan over medium heat and add 1 tsp of avocado oil. Once the oil is heated, add the finely chopped shallots, minced garlic, and 1/4 (half) tsp salt. Cook for about 2-3 minutes, stirring often.
  • Once the shallot and garlic have softened, stir in all the walnuts. Add 2 pinches of black pepper. Cook, stirring a few times to prevent the shallot and garlic mixture from sticking, for about 3-4 minutes. The walnuts should be slightly darker than their original color.
  • Reduce the heat to a low and take out about 1/2 cup shallot, garlic, and walnut mixture from the pan to a blender. Let it cool for five minutes. Then add to it the lemon juice, 2 pinches of salt, 2 pinches of black pepper, and 1/2 cup water. Blend until you have a creamy mixture. Set aside.
  • While the mixture cools in the blender, add the thinly sliced mushrooms, remaining salt and pepper, and 1 tsp thyme, to the remaining shallot, garlic, and walnut mixture in the pan. Cook mushrooms stirring often for about 5-7 minutes. Add the fresh thyme leaves and stir a couple of times before turning the heat off. Divide the mixture into 8 parts.
  • When you are ready to eat, Heat a medium-sized iron skillet over medium heat. Smear with oil (or go without the oil) and put the sourdough bread slices directly on the skillet. Let is slowly crips both sides; about 1-2 minutes on each side. Alternatively, you can also crisp the bread without oil in a toaster.
  • Spread 1 tbsp of blended walnut/shallot/garlic cream over a toast, then add 1/8th of the total mushroom mixture over the creamed toast. Sprinkle the balance of fresh thyme on each toast. Enjoy warm.


*You can choose any mushroom variety, but the Cremini (a.k.a. Baby Bella mushrooms) and shiitake mushrooms work really well. In this recipe, cremini mushrooms are used. 
**If you don't fresh thyme, replace it with 2 tsp fresh parsley, 2 tsp fresh rosemary, or 3 tsp fresh cilantro. You can also sub fresh thyme with 1 tsp dried. 


Serving: 1toastCalories: 314kcalCarbohydrates: 43gProtein: 12gFat: 12gSaturated Fat: 1gSodium: 480mgPotassium: 497mgFiber: 3gSugar: 4gVitamin A: 42IUVitamin C: 3mgCalcium: 65mgIron: 3mg
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