Blue Oyster Mushroom Toast with Herbed Yogurt Sauce Recipe

What you'll need

• 8 oz blue oyster mushrooms
• 4 thick slices sourdough bread
• 2 large eggs
• 2 tablespoons olive oil
• 1 cup Greek yogurt
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh mint, finely chopped (optional)
• 1 small garlic clove, grated or minced
• 1-2 tablespoons fresh lemon juice
• 1-2 tablespoons extra virgin olive oil
• Salt and cracked black pepper to taste
• ½ medium red onion, thinly sliced
• 1 cup fresh arugula
• Lemon zest (optional)

How to make it

1. 01

   In a mixing bowl, combine the Greek yogurt, dill, parsley, mint (if using), grated garlic, lemon juice, and olive oil.

2. 02

   Season with salt and cracked black pepper and stir until smooth.

3. 03

   If it's too thick, thin it out with a teaspoon of water or extra lemon juice.

4. 04

   You can let it rest in the fridge for at least 15 minutes to let the flavors develop, but it's not required.

5. 05

   Heat a skillet over medium heat without any oil and add your blue oyster mushrooms.

6. 06

   Let them cook, stirring occasionally, until they release their moisture and reduce in size by about half.

7. 07

   This takes about 5-7 minutes.

8. 08

   Once they've sweated out their water, add the olive oil and turn the heat up to medium-high.

9. 09

   Continue sautéing until the mushrooms are crispy and deeply golden brown, another 5-8 minutes.

10. 10

    Season with a pinch of salt.

1. 11

   When you're ready to assemble, spread the herbed yogurt sauce generously on each piece of toasted sourdough.

2. 12

   Layer on the arugula, thinly sliced red onion, and your crispy sautéed blue oyster mushrooms.

3. 13

   Top with a sunny-side-up egg and serve immediately while everything's still warm.

4. 14

   Garnish with extra lemon zest or flaky sea salt if you want.

5. 15

   These are perfect for brunch, lunch, or a light dinner.

6. 16

   Pair with fresh fruit or a side salad.

7. 17

   Storage Tips Best served right after you build them.

8. 18

   Leftover mushrooms will keep in the fridge for 5-7 days, and you can make the herb sauce a day ahead.

9. 19

   For extra crispy toast, brush it with olive oil before toasting.