Creamy whipped cheese, savory mushrooms, and a drizzle of melted Hulk butter all piled on crispy sourdough — rich, umami, and totally satisfying, like your favorite comfort food in toast form.
Makes 4 Toasts
Ingredients
- Whipped Cream Cheese
- ⅓ block (75g) cream cheese, softened (room temp)
- 1 tbsp (15g) fresh milk
- 1 pack shimeiji mushrooms
- 1 pack brown button mushrooms, diced
- 2 tbsp (30g) soy sauce
- 3 cloves garlic, minced
- 1 tbsp oil
- 1 tbsp butter
- Salt and Pepper to taste
- 4 slices sourdough
- 2 tbsp hulk butter
- Freshly ground black pepper
How to make:
WHIPPED CREAM CHEESE
- Combine cream cheese and fresh milk in a bowl
- Whip 2-3 mins with electric whisk or until fluffy
Note: if no electric whisk, use hand whisk and whip until fluffy.
MUSHROOM TOPPING
- Heat oil in pan and add the mushrooms. Brown at medium heat.
- Once mushrooms have reduced 50% in size, add garlic and soy sauce. Saute for 2-3 mins on medium heat.
- Add salt and pepper to taste.
- Turn heat off and add butter. Mix to fully incorporate butter.
MUSHROOM WHIPPED CREAM CHEESE TOAST
- Toast Sourdough for 4-5 mins or until edges are crunchy but not browned.
- Microwave 2 tbsp hulk butter to melt
- Assemble the toast: Toast -> Whipped Cream Cheese -> Mushroom Topping -> Drizzle of melted Hulk Butter
