Herbed Feta and Mushroom Confit Crostini

This herbed feta and mushroom confit crostini is perfect topped with a super runny egg yolk. #basil #feta #toast #mushroom

i have a hard time giving definitive answers. do you like college? not the classes, but i like the social and extracurricular aspects. did you enjoy liholiho yacht clubthe octopus dish was fantastic and made my night, the fried rice not so much. is the world a good place? yes and no.

same for mushrooms. i can’t deal with raw ones, or ones that have only kissed a lukewarm pan for a few seconds before being dragged away. but if they’re tender and have given up most of their moisture to become their most concentrated selves? why yes, i do love those kinds of mushrooms.

if you follow me on instagram, you might remember some cheddar cornmeal pancakes with mushroom confit and a fried egg. i was tempted to post it here: the mushroom confit was incredible, and i liked the pictures. but i didn’t love the pancakes, so i tucked the mushroom confit into my massive list of ideas to save for later. and here we are, with crispy bread, buttery mushroom confit and creamy, herby yogurt spread.

This herbed feta and mushroom confit crostini has a generous amount of creamy basil and feta spread. #basil #feta #toast #mushroom

1 year ago: Garlicky Swiss Chard with Olives, Parmesan and Raisins, Palo Alto: The HSM3 Tree is Impossible to Find
2 years ago: Creamy Espresso Custards, Toasted Almond Thumbprint Cookies
3 years ago: (Vegetarian) Egg Gratin with Swiss Chard and Cherry Tomatoes, Somen Salad
4 years ago: Vegan Apple Pie Smoothie, Spaghetti Squash with Parmigiano-Reggiano and Truffle Salt

Herbed Feta and Mushroom Confit Crostini
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
All the components for this herbed feta and mushroom confit crostini can be made ahead of time, so that you can assemble them in a snap.
Course: Breakfast, Brunch, Lunch, Snack
Cuisine: American, French
Servings: 4 people
Calories: 453 kcal
Mushroom Confit:
  • 6 oz assorted mushrooms chopped
  • 1/2 stick unsalted butter melted
  • 1 garlic clove smashed
  • 1 thyme sprig
  • 1/2 T lemon juice
Herbed Feta Spread
  • 1/3 cup crumbled feta
  • 1/4 cup basil leaves sliced
  • 1/2 cup whole milk Greek yogurt room temperature
  • 4 slices bread
  • 4 large eggs cooked to your preference
  1. Make the mushroom confit: Place the mushrooms in a medium baking dish; top with the butter, garlic and thyme. Cover with parchment, letting the paper directly touch the mushrooms. Bake at 300F until the mushrooms are very soft, about 1 1/2 hours. Alternatively, you can simmer everything on the stove until the mushrooms are tender, about 30 minutes.
  2. Stir the lemon juice into the confit and season with salt.

  3. Make the herbed feta spread: Mix all ingredients. If it's too thick for you, add milk or water to thin. Season with salt if your feta isn't that salty.
  4. Toast the bread. Slather the herbed feta spread on the toast, then top with the mushroom confit and eggs.
Recipe Notes

Mushroom confit adapted slightly from Hannah Kowalenko of Ellsworth, Paris via Tasting Table.

This herbed feta and mushroom confit crostini is piled high with plenty of tender, buttery mushrooms. #basil #feta #toast #mushroom

more mushrooms

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The flavorful bacon and mushroom saute sits on a chunky base of Japanese sweet potatoes, which add a surprising nutty chestnut flavor to the dish. #bacon #mushrooms #sweetpotatoes #brunch

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53 Replies to “Herbed Feta and Mushroom Confit Crostini”

  1. Mmmm my definitive answer: this dish looks amazing! The mushrooms….that egg….and toast! Perfection 🙂

  2. Hey Heather!
    I wish I had a slice of this right now!

    1. same! (i’ve just been trying to balance all the holiday decadence with some greens and veggies).

  3. OH ABSOLUTELY YUM…. I would absolutely loooove this for breakfast. Haha..I also cannot deal with raw or undercooked mushrooms, so I am loving your recipe and saving this for a great breakfast.

    1. this would be such a good breakfast! especially because i’m usually running late in the mornings, and end up eating pb&j or a handful of nuts (;

  4. That looks super amazing! I’m gonna make this!! 😀

  5. I love mushrooms in any form so I’m drooling over this! Thank you for the fabulous idea 🙂 Have a great week, Heather!

  6. Oh I love mushrooms so I know I’d love this dish, I personally can’t get enough of them.

    1. same! whenever i’m out getting salad or pizza or something customizable, and they have cooked mushrooms, i’m all over them (:

  7. OOOOH! This looks and sounds so delicious! I love mushrooms any way I can get them, and I also love the idea of lemon juice in the confit. I’ve never thought of that, and will have to give it a try. And, anything that’s good becomes great with an egg on it! Thanks for the recipe!

    1. when in doubt, i add lemon juice or fish sauce to anything (;

  8. Totally agree with you on that, underdone lukewarm mushrooms scare the heck out of me. Apparently I am the same way, I can never give definitive answers as well – it drives people craaaazy! haha

    1. oof and when someone asks me what we should get for dinner- it’s a lot of waffling on everyoneee’s part.

  9. Beautiful picture! I️ love mushrooms raw and cooked

  10. I’m a huge fan of mushrooms, both raw and cooked.

    1. that makes life easy! if you’re too lazy to wait for mushrooms to cook down, you still enjoy raw ones (:

  11. Major yumminess right there! I agree with you on the mushroom thing – don’t know how anyone could enjoy them raw, ugh! When they’re well cooked though, then I’m all over mushrooms. This looks like such an easy and delicious dish too, definitely bookmarking it for later!

    1. thanks, shannon! there are some times when i’m in the mood to munch on raw vegetables, and i probably wouldn’t mind eating raw mushrooms then, but i definitely prefer cooked ones (:

  12. Whoa, that looks yummy! Hey, heads up, you have a “Never Miss A Recipe” pop up on your site, and when I try to X out of it, it won’t go away!! lol. It’s still on the screen and making it kind of hard to comment… – http://www.domesticgeekgirl.com

    1. ahhh thanks for telling me! i thought that had been de-activated for a while, but apparently not sigh. should be gone now!

  13. I am scared of eating raw mushrooms and need them cooked!!! The mushroom confit looks super delicious! Love how it is super easy to make and is vegetarian-friendly! Knowing me, I would probably go for the bacon mushroom saute because I don’t need to eat the bread XD. Thanks for sharing!


    1. tbh, you don’t neeed bread for this. the mushroom confit is the star, so if you put that with whatever you want, it’ll be tasty (:

  14. oh gosh–ditto for the mushrooms. I’m so fickle when it comes to them! This looks AHHMAZING though; saving this one for the books!

  15. Mushroom and egg. It’s like a love song playing in my head just THINKING of that oozy yolk and earthy mushroom combo. And can I just say, the thickness of the bread is perfect? Thick enough yet not too thick. I love this post.

    1. oooh yes i know. i had a banh mi earlier today, and there was wayyyy too much bread to the point where i had to go hunt for the filling lol

  16. Hah! I have trouble with definitive answers as well – I live very much in the grey 😉 That egg looks perfectly cooked, and those mushrooms would get a solid yes in my books!!!

    1. thanks!! if i’m being totally honest, i don’t love runny eggs, but runny eggs go so well with toast that i couldn’t resist having runny ones here (:

  17. I have trouble giving definitive answers too.
    I pretty much will eat mushrooms in any form, but baked in butter, thyme, and garlic sounds incredible! Love the runny egg in your pictures too.

  18. Mmmm Heather this looks so good! I love mushrooms! I know some people that hate mushrooms and I just don’t understand them. And the butter, garlic and thyme takes this recipe right over the top! I want to eat this right now!!!

    1. i love mushrooms too! i don’t understand why anyone wouldn’t… unless you don’t wash away all the dirt (i used some dried ones last week that were dirtier than expected, and they ended up tasting kind of earthy. whooops!).

  19. I would love to have this nutrient-dense dish for breakfast, Heather! Is it possible to use lime rather than lemon juice?

    1. for sure! any kind of acid would work well, so even if you don’t have fresh citrus on hand, a splash of vinegar works.

  20. Such a beautiful idea, I love it 🙂 I ned to do this mushroom confit definitely 🙂

  21. Sounds and looks delicious! I am really picky about mushrooms and don’t actually cook them myself. I always leave it up to my husband to cook them. Perhaps I will surprise him with this dish 😉

    1. hahah that’s how i feel about meat/seafood. i don’t really want to cook them myself, so i let other people do it (;

  22. It’s funny, I like mushrooms and my husband hates it. He can’t even stand the smell of it cooking, so I try to only cook it when he is not home. This crostini looks so good! I’ve got to try it he next time he is conveniently out of the house.

    1. oh interesting, didn’t realize the scent of mushrooms cooking was so strong! my family doesn’t like the smell of pickled daikon, so i eat it when they’re not home or i self-exile myself in the garage (;

  23. That dripping yolk is making me drool over my screen. Mushroom and egg is such a yummy combo. I’d have this anytime of the day. Have a great weekend Heather.

  24. The close up shot with the runny yolk is so tempting! This can make for such a delicious breakfast!! Those thyme flavored mushrooms and that thick slice of buttery bread..not to forget the perfect egg! Deliciousness!!

    1. thanks, deepika! i think there’s a reason why there’s so many pictures and videos of runny eggs on social media (;

  25. I LOVE mushrooms, even raw ones ;). But these look especially tasty.
    Thanks for sharing.

  26. Perfect brunch/lunch/snack/dinner…. LOVE IT!

  27. You know, I totally agree with you about mushrooms, Heather! I’m not a fan of the spongy texture, but if you saute ’em down, then I’m all about the flavor! This crostini looks like something I’d order at a fancy restaurant! Now I’m craving this one for lunch today. 🙂

    1. yeah, raw ones are kind of sponge-y and cotton-y to me too. and they’re sososo flavorful after cooking, especially when compared to raw ones!

  28. It’s funny how many people I know who have issues with mushrooms and it’s all a texture thing (although I do have one friend who is highly allergic to mushrooms). I love them any way I can get them but, like you, I like them the best when they are cooked until tender. I’m trying this recipe next week for weekend brunch and thinking of making extra of the herbed feta spread to put on everything else for the rest of the day 🙂

    1. ooh yes, extra feta spread would be awesome to keep in the fridge for anything! hope you liked them if they ended up on your menu (:

  29. I have never confited anything before but I really should get to it. How long can you store it? Love all the pairing here, the rich earthy mushrooms with the salty feta and a perfectly fried egg! Brilliant

    1. ooh yes you should! i can’t say for sure, since i’ve never stored it for more than a few days (it’s been gobbled up too fast!), but i’d estimate that it’d be good for about a week in the fridge (or you can freeze it).

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