This chanterelle toast will level up your morning breakfast!

The chanterelles are dry sautéed with garlic then tossed in a maple miso sauce. The mushrooms are then placed over grilled toast then topped with greens, crushed hazelnuts, and a drizzle of chili crisp.

This toast is packed with umami flavors while being salty, sweet, with a hint of spice.

This savory and sweet toast uses the wild chanterelle mushroom. The chanterelles are sauteed in a maple miso sauce, then spread over grilled toast with fresh greens, crushed hazelnuts, with a drizzle of chili crisp.

Jump to Recipe Jump to Video Print Recipe

A slice of loaded toast on a cutting board

Tips For Sucess

When making mushroom toast or cooking with mushrooms in general it is important to dry sauté them. Cooking raw mushrooms immediately in sauce or adding lots of oil them will cause the mushrooms to absorb the liquid. As it absorbs the liquid and cooks it becomes tough and rubbery, and in many cases slimy.

Cooking the mushrooms on a high heat with no oil, no water, no sauce first helps draw out the moisture from inside the mushrooms. The edges of the mushrooms will begin to crisp up- at that point you can add your sauces and flavorings. This will leave you with more meaty mushrooms with a much better texture.

There are a few exceptions to this rule, even methods like oven roasting, or roasting mushrooms over the fire are fantastic preparation methods. Some varieties of mushrooms are too delicate for the dry sauté and don’t need it like morels. Others like lobster mushrooms are naturally very firm and have the best flavor and texture from slow cooking in oil.

The point here being- Chanterelles need a dry sauté if you aren’t going to roast them in the oven or over a fire for the best results.

A frying pan on the stove with cooked chanterelle mushrooms and garlic — These Chanterelles Are Being Dry Sauteed with Garlic, Notice How the Edges Crisp Up

Chanterelle Mushroom Alternative

Chanterelles are a wild mushroom with a musky apricot flavor – it pairs well with salty and sweet flavors like miso, maple, and other sweet vegetables like squash and sweet potatoes.
Using another mushroom will dramatically change the end result of this toast- yet it can be a very pleasant experience.

Pink Oyster Mushrooms (Pleurotus djamor) would be a fantastic second choice to this toast. They are a meaty mushroom that has been described as having a bacon like flavor- perfect for this sweet and savory toast.
Hedgehog Mushrooms (Hydnum repandum) is another prime substitute for chanterelles in this recipe. These mushrooms have a sweet nutty flavor. They aren’t fruity like chanterelles but have a sweet nutty flavor that is wonderful with miso.
Oyster Mushrooms (Pleurotus) in general are a great substitute mushroom with their meaty flavor. The white, blue, yellow varities are all delightful. They will make this toast more meaty in flavor since they are more savory mushroom.
Shiitake Mushrooms could work here. They have a much stronger earthy and musky flavor of all the other mushrooms listed.
Hen of the Woods/ Maitake (Grifola frondosa) has a meaty flavor that is less earthy and musky compared to shiitakes. It has a richer flavor than oysters, but lacks any sweetness like hedgehog or chanterelle mushrooms.

I personally would not recommend portabellas in this recipe. They have a very overpowering metallic flavor and will not absorb the sauce as well; they tend to be a wetter mushroom that can get rubbery cooked in sauce. Other mushrooms to skip for this recipe is lions mane, enoki, cauliflower, lobster, and chicken of the woods.

Greens Suggestions

Many types of greens will be wonderful over this toast.
Watercress greens, arugula, or fresh spinach are all choice options.

A piece of loaded toast on a cutting board. — This Chanterelle Toast offers flavors that are savory, sweet, spicy, with a hint of fruitiness.

Looking for more ways to cook Chanterelles?

Try this Maple Miso Chanterelle Roast! It uses similar flavors of miso and maple, but is oven roasted with other veggies for a breakfast roast. The features delicata, roasted apples, onions, plant-based sausage, with fresh chanterelles in a maple miso sauce. It’s another fun option for a savory breakfast!

Looking for more Wild Mushroom Recipes?

This Morel Pasta is made with a simple butter garlic sauce infused with thyme. It is then garnished with plant-based parmesan and edible flowers to create the best morel pasta recipe.

This Lobster Mushroom Bisque is a creamy soup that really showcases the wild lobster mushroom. It slow cooks the lobster mushroom in coconut oil to extract the lobster flavors, then is blended with coconut milk, onion, and vegan chicken broth.

These Chicken of the Woods Wings are the best way to prepare COW! Simply batter up and fry, air fry, or bake these mushrooms- then dip or coat to your pleasure. This recipe includes direction on how to prepare them any way you like!

This Roasted Hen of the Woods is perfect for the crispy mushroom lover. Simply oil and season these frilly mushrooms then roast or air fry. The result is a crispy, meaty, savory mushroom! They are great to eat on their own or topped over your favorite ramen.

These Air Fried Shredded Mushrooms are made with Oyster Mushrooms! Oyster mushrooms are commonly found growing in the wild but they are also easily cultivated- try shredding them with a fork, seasoning them, and then roasting!