Mushrooms on toast

  • Serves 4
  • Ready in 15 min
  • Easy
Great for a light supper or lunch or even a lazy brunch, this vegetarian dish makes the most of the earthy, meaty flavours of wild mushrooms.

Nutritional info per serving

  • Calories509kcals
  • Fat41.8g (23.6g saturated)
  • Protein13.3g
  • Carbohydrates22.1g (2.4g sugar)
  • Salt1.4g
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  • 150g butter
  • 4 thick slices sourdough bread
  • 2 banana shallots or 4 regular
  • shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 300g mixed wild mushrooms (chanterelles, ceps, wood blewitts, oyster, field mushrooms etc), trimmed and sliced
  • 2 tbsp crème fraîche
  • 2 tsp finely chopped fresh tarragon
  • 2 tbsp finely chopped fresh flatleaf parsley
  • 4 free-range fried or poached eggs, to serve


  1. Melt 2 tablespoons of the butter in a large non-stick frying pan. Add the bread slices and fry for 1-2 minutes each side or until lightly browned. remove and keep warm.
  2. Add the remaining butter to the frying pan and sauté the shallots and garlic for 1-2 minutes. Add the mushrooms and stir-fry over a medium heat for 6-8 minutes. season well, remove from the heat and stir in the crème fraîche and chopped fresh herbs.
  3. Serve the mushrooms on the sourdough bread, top with fried or poached eggs and serve immediately, drizzling with any pan juices.
  • A lightish, inexpensive Rhône red, with its red-berry, peppery hints, goes perfectly here.

From October 2008

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