Garlic Mushrooms on Toast

By Sunil Vijayakar

Garlic Mushrooms on Toast
Garlic Mushrooms on Toast recipe, brought to you by MiNDFOOD.

Serves 4

150g butter

4 thick slices sourdough bread

4 shallots, finely chopped

3 garlic cloves, finely chopped

300g mixed mushrooms (chanterelle, cep, wood blewit, oyster or field mushrooms), trimmed and sliced

salt and pepper, to season

2 tbsp crème fraîche

2 tsp fresh tarragon, finely chopped

2 tbsp fresh flat-leaf parsley, finely chopped

4 free-range fried eggs (or poached eggs), to serve

1 Melt 2 tbsp of the butter in a large non-stick frying pan. Add bread and fry for 1–2 minutes each side or until lightly browned. Remove from heat and keep warm.

2 Add remaining butter to frying pan and sauté shallots and garlic for 1–2 minutes. Add mushrooms and stir-fry over medium heat for 6–8 minutes. Season well with salt and pepper. Remove from heat and stir in crème fraiche, tarragon and parsley.

3 Put mushrooms on sourdough toast and top with fried eggs. Serve immediately, drizzling any pan juices over the top.


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