Southern Toast Story: From Butter Puddles to Mushroom Melts
There are certain cravings that are tied not to a season, but to a feeling. For me, the desire for comfort will always lead me back to a simple slice of toast, and the memories tied to the scent of browning bread.
It brings me back to my mama’s kitchen. I remember the sparse times. Not times of no food or no money, but those days near the end of the week when the groceries were lean and the grocery run was a few days away. When there was only butter and mayonnaise available in the fridge, we knew exactly what to do. We made one of two things: The 'Butter Puddle' Toast or Mayonnaise Toast.
These weren't just snacks; they were a tradition born of necessity and simplicity, and they have shaped my understanding of what good food really is.
The 'Butter Puddle' Toast
We’d start with a slice of plain white bread. Three pats of cold butter were placed on top in a triangle shape, then the whole thing was slid under the broiler. The magic was in the transformation.
The reason this method is so unique and delicious is the contrast it creates.
The Butter Puddles: By placing cold pats of butter on the bread before broiling, the intense heat melts the butter directly into the bread below. These spots become saturated, soft, and rich—the "puddles." The butter protects the bread from direct heat, so it steams more than it toasts.
The Crispy Bits: The exposed bread around the butter pats gets hit with the full, dry heat of the broiler, allowing it to become deeply toasted and crunchy.
The result is a single slice of toast with two distinct and delightful textures: super soft, buttery pockets and crispy, crunchy areas. The soft, untoasted underside is the classic signature of broiler toast. It was a symphony on one slice.
The Mayonnaise Toast
The savory counterpart was Mayonnaise Toast. It was even simpler: a thin layer of mayonnaise spread from edge to edge and broiled until it was bubbly, and just a little browned around the edge. It was salty, savory, and deeply satisfying in a way only the simplest foods can be.
The Modern Canvas
The journey from my childhood mayonnaise toast to the artisanal creations today is a beautiful evolution. The core principle remains the same—crisped bread acting as a vehicle for flavor—but the canvas has expanded. We now celebrate the bread itself, from tangy sourdough to hearty rye. The toppings have become a playground for culinary creativity.
This brings us to the recipe. As a nod to those beautifully simple, sparse-times snacks, I wanted to create a recipe that celebrates that secret ingredient of my childhood. This is a grown-up version of mayonnaise toast, perfect for a crisp autumn day.
Earthy Mushroom and Smoked Goat Cheese Toasts
Imagine a warm, savory mushroom dip and a gourmet grilled cheese got together on one perfect slice of toast. The mayonnaise here binds the sautéed mushrooms and cheese, creating a creamy, decadent topping that gets perfectly golden and bubbly under the broiler. This toast pairs well with a bowl of tomato soup or a simple green salad.
Ingredients
2 thick slices of rye, sourdough, or multigrain bread
1 tbsp butter or olive oil
8 oz cremini mushrooms, cleaned and sliced
1 shallot, finely chopped
1 clove garlic, minced
1 tsp fresh tarragon or thyme leaves, plus more for garnish
¼ cup mayonnaise
1/2 cup shredded smoked goat cheese (Gruyère cheese or fontina also work well)
Freshly ground black pepper to taste
Instructions
Sauté the Mushrooms: In a skillet over medium heat, melt the butter. Add the shallot and cook for 2-3 minutes until softened. Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for 7-10 minutes, until the mushrooms have released their liquid and started to brown.
Add Aromatics: Add the minced garlic and fresh tarragon and cook for another minute until fragrant. Remove the skillet from the heat and let the mixture cool for a few minutes.
Assemble the Topping: In a bowl, combine the cooled mushroom mixture, mayonnaise, and shredded Gruyère cheese. Season with salt and pepper to taste and mix until everything is well combined.
Broil the Toasts: Turn your oven's broiler on high. Place your bread slices on a baking sheet and spread the mushroom mixture evenly to the edges. Broil for 1-2 minutes, watching very closely, until the topping is hot, bubbly, and golden brown.
Serve: Garnish with a sprinkle of fresh tarragon and a crack of black pepper. Serve immediately.
