Bacon + Mushroom Toast in Cast Iron

Recipe by Brenden Kawakami

Serve this as a hearty accompaniment to soup or as an hors d'oeuvres at your next cocktail party. For a vegetarian option, omit the bacon.


  • 1 baguette cut into quarter inch rounds
  • olive oil
  • salt and pepper
  • ½ pound mixed mushrooms (cremini, shiitakes, oyster or any mushrooms you have available)
  • 1 shallot, sliced
  • 3 oz smoky bacon, cut into small chunks
  • 1 Tbsp fresh thyme
  • 2 oz dry white wine
  • 1 oz unsalted butter
  • salt and pepper to taste


1. Preheat oven to 375.

2. Lay bread slices in one layer on a cookie sheet and lightly drizzle with olive oil, salt and pepper and bake until starting to brown, about 12 minutes.

3. Meanwhile, heat a cast iron skillet over medium heat and add bacon, slowly rendering the fat and crisping up the meat, about 10 minutes. Once it is nice and crispy, remove the bacon bits from the skillet and reserve the fat.

4. Increase heat to medium-high and add shallots. When they begin to soften and become aromatic, add mushrooms and saute until softened and barely browned. Add wine and cook until evaporated.

5. Remove from heat and add the thyme and butter and stir to coat. Add the bacon back to the mushrooms and spoon on top of the toasts. Serve warm.

Photos courtesy of Breanne McMahon

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