A Taste of Fall

Mushroom Toasts with Whipped Horseradish Cream and Chives

I love the smell of fall. The crispy air, the welcomed cool-down from the hot summer months screaming of cinnamon and cloves. The vibrant green leaves have turned a softer, golden color.  The not-so-obvious reason why I love fall is the simple fact that I can turn my oven on again. There is something so gratifying about cooking something all day long and not suffering from the heat it gives off. I consider this recipe to be a perfectly cozy appetizer. Onions and mushrooms that have been sauteed until golden to give a rich depth of flavor, deglazed with sherry vinegar to brighten them, and served on perfectly crunchy bread, with a creamy spread that is warmed by horseradish.  Pairs well with red wine, a campfire, and sweet conversations with friends. Savor every last bit of this gorgeous season. 

Genna Marks has a bachelor’s degree in hospitality. She has over 15 years of experience, working in restaurants, teaching cooking classes, developing and cooking multi-course menus for groups, and creating online content partnering with amazing culinary products. Her curiosity for food began at an early age when she would watch the Food Network after school. Genna’s parents gifted her first cookbook when she was 16-years-old and she has been a forever-student-to-food ever since. Follow her on Instagram, @gennamarks, for new recipes and exclusive content.


  • 16 oz baby bella mushrooms

  • 2 yellow onions

  • 2 garlic cloves

  • 1 Tbsp rosemary

  • 1.5 Tbsp sherry vinegar

  • 8 oz cream cheese, softened

  • 1 Tbsp Horseradish, prepared

  • 1 French bread loaf

  • Chives

  • Olive oil

  • Salt

  • Black Pepper


  • Slice mushrooms

  • Slice onions 

  • Chop garlic

  • Chop rosemary 

  • Chop chives 

  • Slice bread


  1. Preheat oven to 350 degrees Fahrenheit

  2. Drizzle bread with olive oil, and season with salt and pepper. Bake bread until it is golden brown, flipping halfway through. 

  3. Add 2 Tbsp of olive oil to a saute pan. Over medium heat, add onions and sauté for 5-8 minutes, until translucent. Season with salt.

  4. Add in the garlic and sauté for another minute.

  5. Add in the sliced mushrooms and chopped rosemary. Sauté for about 10 minutes, season with salt and pepper.

  6. Deglaze the pan with sherry vinegar and sauté for another minute. Set mushrooms aside after this.

  7. Whip together cream cheese, horseradish, black pepper and ¼ tsp salt until light and fluffy.


To assemble the toasts, spread whipped cream cheese to the toasted bread, top with cooked mushrooms and garnish with chives to serve.

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