Red Wine–Roasted Mushrooms on Goat Cheese Garlic Toasts

This is a delightful combination for many people.

I know mushrooms and goat cheese aren’t everyone’s favorites, but for those who love them, it’s magic on toast. I used to dislike mushrooms myself — canned ones on mediocre pizza didn’t help — but sautéing them in butter and seasoning them properly changed everything for me.

Once I discovered how delicious well-cooked mushrooms can be — browned in butter and salted at the end — I was hooked. They pair especially well with toasted bread, creamy goat cheese, and a splash of red wine. That combination balances richness, acidity, and texture in a way that’s hard to resist.

I often enjoy mushrooms in moderation and usually alongside other ingredients. In this recipe they’re roasted with red wine and herbs, then piled onto garlic-buttered toasted bread spread with softened goat cheese. The contrast between crunchy, buttery bread and soft, juicy mushrooms is irresistibly comforting.

I’ve made these flavors work in other dishes too — like a red wine goat cheese risotto — but here they shine as an appetizer or snack. Toasted artisan bread spread with garlic butter and goat cheese makes the perfect base for the savory, wine-roasted mushrooms.

Red Wine Roasted Mushrooms on Goat Cheese Garlic Toasts

Yield:
4

Prep Time:
15 mins

Cook Time:
35 mins

Total Time:
1 hr

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Ingredients

• 12 ounces mini mushrooms (or portobellos/white, stems removed if desired)
• 1/2 cup red wine
• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 garlic cloves, minced or pressed
• 2 teaspoons fresh thyme leaves
• 2 teaspoons freshly chopped oregano
• 1/4 teaspoon pepper
• 1/4 teaspoon coarse sea salt
• 2 tablespoons freshly chopped parsley
• 1 loaf artisan grain bread or 1 baguette, sliced
• 4 tablespoons softened unsalted butter
• 1/2 teaspoon garlic salt
• 12 ounces goat cheese, softened

Instructions

• Preheat oven to 425°F (220°C).
• Place mushrooms in a large baking dish. Add melted butter, olive oil, garlic, thyme, and oregano; toss to coat. Pour in the red wine and mix so the mushrooms are evenly coated. Roast for 25–30 minutes, until the mushrooms are soft and juicy, stirring once or twice during cooking. Remove, then season with salt and pepper and stir in the chopped parsley.
• While the mushrooms roast, arrange bread slices on a baking sheet. Spread with softened butter and sprinkle with garlic salt. Place the bread on a lower rack in the oven under the mushrooms or wait until the mushrooms are finished. Bake the bread for 10–12 minutes until golden, checking once. Remove and let cool slightly, then spread each slice with softened goat cheese and top with the roasted mushrooms.
• These mushrooms are also delicious served on their own.

Course: Appetizer

Cuisine: American

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These toasts make an excellent appetizer, snack, or a simple, elegant snack to share. Enjoy!