What if I told you that this was the best thing I’ve eaten in weeks?

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

I mean, I know I’m dramatic and all and according to some people, use the term “the best” way too loosely. And I’ve eaten many things over the course of the last few weeks, including but not limited to my fair share of burgers, multiple sushi rolls, pizzas upon pizzas and wine.

I think I had wine for dinner one night, actually. It happens.

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

But yeah. The best thing out of all of those things has been a good ol’ slice of bread covered in mushrooms and cheese. AND MUSTARD AIOLI.

This is my absolute new favorite spread. I want to cover all the things in mustard aioli. It’s INSANE. So insane that I can’t stop using all caps. It’s necessary. And all the real writers around the world just gave the biggest collective, simultaneous eye roll. It’s just that it is so flavorful.

It has pretty much changed my life.

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

These are slightly similar to those red wine roasted mushroom and goat cheese toasts I shared a few weeks ago, except, um… they are totally different. Back then I wasn’t aware of this elixir of the gods, otherwise known as the mustard aioli. Seriously, if you could bottle the tears of baby cherubs this is probably what they would taste like.

Can you tell I’m in love?

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

I know some of you may not be down with eating a raw egg yolk, so if you’re young or old or with child or just not thrilled with that idea, Bobby Flay has one without. I didn’t try it, but still wanted to share in case you’re a bit skeeved out. I’m sure there are others out there, so share below if you’d like.

In the meantime, you might want to try this for breakfast or lunch or dinner or a snack.

Or e). all of the above.

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com


Mushroom Melts with Mustard Aioli

Yield: serves 2

Total Time: 15 minutes


8 ounces sliced cremini mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced or pressed
a pinch of salt + pepper
4 slices whole grain bread
6 ounces fontina cheese, freshly grated

mustard aioli
1 1/2 tablespoons dijon mustard
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 cup olive oil
2 tablespoons whole grain mustard
1 tablespoon horseradish
a pinch of salt + pepper


Heat a large skillet over medium-low heat. Add olive oil and butter, then add mushrooms and toss well to coat. Cover and cook for 8-10 minutes, until soft and juicy, stirring once or twice during cooking time.

While mushrooms are cooking, whisk together dijon mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in whole grain mustard and horseradish, then taste and season with salt and pepper as desired.

Heat the broiler on your oven to the highest setting, placing an over rack directly underneath. Lay four slices of whole grain bread on a baking sheet and pop under the broiler for 1-2 minutes, until golden. Remove and spread a layer of mustard aioli on top.

Remove the cover from the mushrooms and stir in the garlic, salt and pepper, cooking for one minute. Turn off heat, then distribute mushrooms evenly among the four slices of toast. Cover with grated cheese. Place back under the broiler for 1-2 minutes, until cheese is bubbly and slightly golden. Remove and serve immediately with extra mustard aioli on top.

[mustard aioli from martha]

15 Minute Mushroom Melts with Mustard Aioli I howsweeteats.com

Yep. In love.

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84 Responses to “15 Minute Mushroom Melts with Mustard Aioli.”

  1. #
    Amanda @ Food, Fitness, Faith — March 12, 2013 @ 7:29 am

    YUM! I’ve been doing the whole mushroom and cheese snack toast thing forever but cannot wait to try this mustard aioli! The close up picture of the bread got me wondering – how many pounds of seeds do you think you’ve eaten in the last year? Haha! Nothing better than a good seedy, nutty, crusty bread!


  2. #
    Melissa B — March 12, 2013 @ 7:33 am

    Here I am sitting at my desk first thing, and after looking at this, my stomach is rumbling! This looks absolutely awesome! Company coming this weekend – guess what I will be serving!


  3. #
    Alyssa — March 12, 2013 @ 8:26 am

    Those look divine! I love mushrooms, cheese and anything aioli :-)


  4. #
    Jenna @ Sensationallyseasonal.com — March 12, 2013 @ 10:10 am

    Wow! This looks amazing!!!

    Do you think tempering the egg yolk would change the flavor of the sauce? That may be a way around the whole eating raw egg thing if it puts some people off?


  5. #
    karie engels — March 12, 2013 @ 10:54 am

    Oh these are gorgeous!!


  6. #
    joelle (on a pink typewriter) — March 12, 2013 @ 11:19 am

    This looks fabulous! I have mushrooms in the firdge RIGHT now, waiting to be used for something delish like this.


  7. #
    Michaela @ serifandspice.wordpress.com — March 12, 2013 @ 12:30 pm

    Alas, I wish my husband liked mushrooms. Oh well, more for me then! I imagine this would also be tasty served in sweet potato skins for a GF light dinner or appetizer.


    • Ariel — May 14th, 2013 @ 10:11 am

      I was just wishing for an easy was to make this GF and then BAM. You’re a genius!


  8. #
    Michelle — March 12, 2013 @ 3:14 pm

    heaven on toast! Topped with more heaven!


  9. #
    Katherines Corner — March 12, 2013 @ 4:58 pm

    oh no, I just drooled on my shirt…… xo


  10. #
    Georgia — March 12, 2013 @ 5:08 pm

    Seriously is there a better combination? I don’t think so! My mouth was watering when I read this post late last night, in bed, about to go to sleep …
    I’m going to make this in the next couple of days and then at least once a week after that. YUMMO!!!!


  11. #
    Leslie — March 12, 2013 @ 5:16 pm

    Not only do these look delicious, but my favorite part was seeing that your cookie sheets/ roasting pans/ whatever are just as ugly as mine! Yay for well-used bakeware! :)


  12. #
    nessa.bee — March 12, 2013 @ 5:29 pm

    I made these last night, aioli & all. The only difference was I added onions with the mushrooms and I had everything but the Fontina Cheese so I used Greek Yogurt Cheese… IT. WAS. AMAZINGG!!… I made the Blood Orange Sangria to go with it & for dessert I made your Funfetti Cupcakes. lotsacarbs, I know, but I think I’m in good company here :D
    Thank you so much Jessica!
    p.s you should really try Greek Yogurt Cheese (it doesn’t taste like Greek Yogurt)
    I bought mine at Costco.


  13. #
    Heide M. — March 12, 2013 @ 7:49 pm

    Sounds amazing.


  14. #
    Ruby @ The Ruby Red Apron — March 12, 2013 @ 8:52 pm

    OOOh mushroom yumminess! i love the mustard aioli! I’m afraid to make it with raw eggs so thanks for the bobby flay recipe!


  15. #
    Alaina @ Fabtastic Eats — March 12, 2013 @ 10:48 pm

    I have only recently started to like mushrooms, but this looks like I could LOVE them. SEriously. bread. cheese, aioli. I am all about these babies!


  16. #
    Tieghan — March 12, 2013 @ 11:03 pm

    Mushrooms covered in cheese is the way to go! Then put it on bread with aioli and I am in heaven!


  17. #
    Ashley — March 13, 2013 @ 12:39 am

    This may be a dumb question, but does the lemon juice “cook” the egg yolk, or am I totally thinking of something else….like lime/lemon juice + seafood [ceviche]?? Just was curious, but either way I have no problem using the raw egg yolk. :)


  18. #
    Allison @ Foodie Heart — March 13, 2013 @ 2:16 pm

    Besides this obviously making me drool, I just wanted to add that I LOVE that your cookie sheets look like mine. That’s all. ;)


  19. #
    Maricela — March 13, 2013 @ 9:19 pm

    So…I saw this recipe and was immediately on board myself (but knew it would take some convincing the hubs because he requires meat at most dinners) and then, I was at trader joes and they were giving samples of yummy jalepeno chicken sausage with aioli, which made me so excited because I’d seen this post the day before and I realized it was a sign from God that I should make it…which brings me to our dinner tonight, Jalepeno Sausage Mushroom melts with a side of those brussels sprouts you pinned from YesIwantcake….and the verdict is…AH-MAY-ZING!!!! I officially adore your taste buds, bring it on =)


  20. #
    Ashley — March 14, 2013 @ 6:20 pm

    Made them for lunch! Delicious!


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    CheapTiffanyEngagement — March 15, 2013 @ 11:49 pm

    Merely wanna comment on few general things, The website layout is perfect, the content material is real great : D. Cheap Tiffany Engagement Rings http://sunnet-suncity.com/forum.php?mod=viewthread&tid=10581


  22. #
    Ross @ TheFaceBaby — March 16, 2013 @ 10:06 pm

    Bahahaha, couldn’t help but think of Borat bottling gypsy tears with that baby-cherub comment. You’re a riot.

    I like mushrooms, and I like mustard. I don’t think I’ve ever tried the two together, though. Changing that ASAP with this. If Hulk Hogan can eat raw egg yolks, so can I!


  23. #
    Alice @ Hip Foodie Mom — March 17, 2013 @ 2:03 am

    Tried these today. . they were delicious!


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