The 4-Ingredient Bea Arthur Recipe I’m Making for Breakfast, Lunch, and Dinner

If there is one dish inextricably linked with Bea Arthur, who you might know as Maude Findlay on “Maude” and Dorothy Zbornak on “Golden Girls,” it’s one that has snowballed in popularity after the actor passed away in 2009 at 87.

We’re talking about the “Bea Arthur” (aka the “Dorothy”), which debuted in 2009 when the Big Gay Ice Cream truck first hit the streets of New York City. The owners spun dulce de leche into their signature soft serve ice cream, then coated it with crushed vanilla wafers as a tribute to the iconic actor. In the 16 years since, not only has that cone amassed a cult following, but the flavor is also now available in pints.

Although we don’t believe Arthur was able to try her namesake dessert, we were able to do some digging and discovered that the woman behind Dorothy, Maude, and so many memories was extremely passionate about food. In fact, Arthur’s recipes for Cream of Carrot Soup and Filet of Sole with Dill Sauce were published in newspapers during her lifetime, and she told “LA Weekly” that she loved to host small, curated dinner parties with a menu that often included leg of lamb, potatoes, Japanese eggplant or broiled tomatoes, plus cheese and fresh fruit for dessert.

Arthur also liked to start her day strong, with a quick and easy toast recipe that long preceded the avocado toast craze. (There she is, being ahead of the game with trends, just as Dorothy was on “Golden Girls” with her oversized sweaters and bold prints!) In “The Dead Celebrity Cookbook,” a 2011 tome full of recipes from 145 celebrities who have passed, we found “Bea Arthur’s Good Morning Mushroom Tomato Toast” alongside creations like Liberace’s Sticky Buns and Johnny Cash’s Old Iron Pot Family-Style Chili. 

Bea Arthur’s Vegetarian Breakfast Recipe

Calling for just four ingredients and less than 10 minutes, Arthur is a pal and a confidante for sharing this easy vegetarian breakfast recipe. Done in about the same time it would take to go through the coffee shop drive-thru lane, this warm breakfast makes it possible to start the day feeling golden—sans sugar crash.

The morning after I discovered Arthur’s Good Morning Mushroom Tomato Toast, in the heart of peak tomato season, I decided to give it a try myself. It was fast, simple, and budget-friendly, and I’m already dreaming about all of the ways I can remix it. The best thing about this recipe? It doesn’t have to be reserved for just breakfast. It’s satisfying enough to be enjoyed for breakfast, lunch, or dinner.

Here are a few pointers if you decide to give this toast recipe a try.

• Feel free to swap in another fat. True to her era, Arthur opted to sauté the vegetables in margarine. Butter, olive oil, or any other fat you prefer works A-OK, too.
• Freshen up your fungi. Fresh mushrooms are often covered in grit, so it’s wise to clean the caps and stems before consuming them. Here’s how to clean mushrooms using running water or a brush. Any of your favorite types of mushrooms are welcome; chanterelle, oyster, portobello, cremini, and button are all brilliant choices.
• Invite the spice girls. Arthur calls for seasoning with salt and black pepper. Adding other seasonings and spice blends is a quick and effective way to enhance the flavor profile. From taco seasoning to Cajun spice blend, ranch seasoning, za’atar, or even seasoned salt, the options are endless.
• Pump up the protein. Although this recipe provides some fiber from the vegetables and toast (especially if you opt for whole-grain bread), it’s fairly low in protein. To make it more of a meal, consider adding a poached, fried, or scrambled egg, a few strips of crispy bacon, or a couple slices of smoked salmon.
• Add some accessories. “Thank you for being a friend” is an unforgettable line in the “Golden Girls” theme song, and additional friends (beyond the protein) are certainly welcome here. To add your own flair, top the toast with a schmear of cream cheese or whipped cottage cheese before adding the veggies. Or top the tomato-mushroom toasts with freshly grated cheese, chili crisp, or balsamic glaze before you pop them in the oven.

How To Make Bea Arthur’s Good Morning Mushroom Tomato Toast

This recipe was adapted from “The Dead Celebrity Cookbook” by Frank DeCaro, 2011.

Ingredients:

• 1 tablespoon margarine
• 2 medium tomatoes, sliced 
• 3/4 cup mushrooms, chopped
• Salt and pepper, to taste
• 4 slices of bread, toasted 

Directions:

1. Preheat the oven to 250 degrees F (120 degrees C). 
2. Melt the margarine in a small sauté pan over medium heat. Add the tomatoes and mushrooms, and sauté until soft, about 4 minutes. Season to taste with salt and pepper. 
3. Put some tomato-mushroom mixture on each piece of toast. Heat in the oven for 2 minutes before serving.