Blue Oyster Mushroom Toast with Herbed Yogurt Sauce Recipe

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Blue Oyster Mushroom Toast with Herbed Yogurt Sauce Recipe

Crispy pan-seared blue oyster mushrooms meet fresh herbed yogurt sauce on golden sourdough toast.

This quick 25-minute recipe transforms simple ingredients into an elevated brunch or lunch dish featuring basted mushrooms, sunny-side-up eggs, and bright herb-yogurt sauce

Total Time: 25minutes

Makes: 1 large Sandwich

GROW BLUE OYSTERS

Ingredients

Blue Oyster Mushroom Sandwich

Blue Oyster mushrooms - 1 pint, cleaned and torn into bite-sized pieces
Sourdough bread - 4 thick slices, toasted until golden
Eggs - 2 large, room temperature
Olive oil - 2 tablespoons for cooking mushrooms

Herbed Yogurt Sauce

Greek yogurt - 1 cup (or plain whole-milk yogurt for lighter version)
Fresh dill - 2 tablespoons, finely chopped
Fresh parsley - 2 tablespoons, finely chopped
Fresh mint - 1 tablespoon, finely chopped (optional, for brightness)
Garlic clove - 1 small, grated or minced
Fresh lemon juice - from ½ lemon (about 1-2 tablespoons)
Extra virgin olive oil - 1-2 tablespoons
Salt and cracked black pepper - pinch of each, to taste

Fresh Toppings & Garnish

Red onion - 1/2 medium onion, peeled and thinly sliced
Fresh arugula - 1 cup, washed and dried
Optional: Lemon Zest

Tools for Homecooking

Large skillet or sauté pan
Toaster or toaster oven
Small mixing bowl
Sharp knife
Cutting board
Citrus juicer (optional)

A sunny-side-up egg tops a crispy mushroom toast on a wooden cutting board, garnished with fresh dill, alongside a black marble mortar and pestle filled with green herb paste, a serrated knife, garlic clove, and whole portobello mushroom on a gray surface.

Instructions

Herbed Yogurt Sauce Preparation

Creamy yogurt sauce mixing: In mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons finely chopped fresh dill, 2 tablespoons finely chopped fresh parsley, 1 tablespoon finely chopped fresh mint (optional), 1 grated small garlic clove, fresh lemon juice from ½ lemon, and 1-2 tablespoons olive oil.
Season to taste: With pinch of salt and cracked black pepper, stirring until smooth and well incorporated.
Adjust consistency: Thin with teaspoon of water or additional lemon juice if too thick.
Optional chilling: Let sauce rest in refrigerator 15 minutes minimum to allow flavors to meld and develop.

Layered Assembly Construction

Toast assembly order: Spread prepared herbed yogurt sauce generously on each toasted sourdough slice. Layer fresh arugula leaves, thinly sliced red onion, crispy sautéed oyster mushrooms, and top with sunny-side-up egg. Serve immediately while components are warm.

Serve

Garnish with additional lemon zest or flaky sea salt
Pair with fresh fruit or side salad
Perfect for brunch, lunch, or light dinner

Storage & Tips

Best served immediately after assembly
Leftover mushrooms keep refrigerated 2-3 days
Herb sauce can be made 1 day ahead
For crispier toast, brush with olive oil before toasting

Sauté

Heat a nonstick or cast iron skillet over medium-high.
Add mushrooms and sauté until desired texture. Flip often.
(Optional: Add a splash of broth or water if needed. Add oil only after mushrooms have sweated, if using.)