Best mushroom toast in Senoia, GA

Served at Revolution, on the starters menu.

Mushroom Toast

$11.00

Mushrooms. Sous Vide Egg. Truffle Oil. Goat Cheese. Ciabatta.

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Where this dish comes from

Mushroom toast is the savory toast for the table that wants depth rather than fat — sauteed mushrooms (a mix of cremini, shiitake, and oyster at minimum, wild varieties when available) on thick-cut sourdough with a white bean puree or ricotta base, finished with thyme and Parmesan. The mushrooms must be cooked in batches to avoid steaming; overcrowded mushrooms release water and never develop the color that the dish requires.

Make mushroom toast at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

Mushroom Toast

2 thick sourdough slices (toasted), 2 cups mixed wild mushrooms (sautéed in butter with sherry and thyme), 1 tbsp fresh thyme, shaved Parmesan, truffle oil drizzle, optional poached egg on top

Sauté mushrooms in a hot pan with butter. Deglaze with sherry. Season with thyme. Toast sourdough. Pile mushrooms generously on top. Shave Parmesan, drizzle truffle oil, and scatter thyme. Add poached egg if desired.

Cheffy’s note

Mushroom toast is a deeply savory, vegetarian-forward dish that satisfies on every level. The mushrooms need high heat and no crowding — they should roast, not steam. A mixture of varieties gives complexity. Deglaze with sherry or white wine, finish with thyme and butter. On toast that can hold up to the moisture — sourdough or levain. A fried or poached egg on top makes it a meal.