Mushrooms on toast
  • Serves icon Serves 4
  • Time icon Ready in 15 min

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.

Nutrition: per serving

Calories
509kcals
Fat
41.8g (23.6g saturated)
Protein
13.3g
Carbohydrates
22.1g (2.4g sugar)
Salt
1.4g
Calories
509kcals
Fat
41.8g (23.6g saturated)
Protein
13.3g
Carbohydrates
22.1g (2.4g sugar)
Salt
1.4g

Ingredients

  • 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

Method

  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.

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