This Wild Mushrooms on toast recipe is simple but amazingly tasty. The beurre blanc sauce finishes the dish with its lovely smooth texture and outstanding flavour. I normally use oyster mushrooms, button mushrooms, chanterelles amongst others. Just visit your local supermarket to discover a world of flavours that most people walk past. I serve this as a breakfast or brunch and is one of the most requested recipe. This recipe uses wholegrain bread but I have also used Brioche as the base. Both breads are ideal at absorbing the juices and the beurre blanc sauce. If you would like a meal in a rush then this is one of them.
Wild Mushrooms on Toast
Wild Mushrooms on Toast is a perfect breakfast and a simple method to tart up your toast with this selection of mushrooms
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Servings: 4 people
Calories: 208kcal
Ingredients
- 700 g mushrooms See note
- 2 tbsp olive oil
- 50 g unsalted butter
- 50 g shallots chopped
- 1 clove garlic
- 4 slices wholegrain bread See note
- 4 medium eggs poached free range
Beurre Blanc
- 3 tbsp white wine vinegar
- 3 tbsp white wine
- 225 g butter cubed
- 2 tbsp chives chopped
Instructions
- Wash the mushrooms in cold water, drain and then pat dry on a clean tea towel700 g mushrooms
- Heat the olive oil in a non stick frying pan and add mushrooms, sauté over a medium heat for 3 to 4 minutes, stirring regularly2 tbsp olive oil
- Add the butter, shallots and garlic and cook gently for 2 to 3 minutes50 g unsalted butter, 50 g shallots, 1 clove garlic
- Season to taste
- Toast the bread or brioche on both sides4 slices wholegrain bread
- To make the buerre blanc, place the vinegar and wine in a small saucepan and boil to reduce down to approx 1 tbsp3 tbsp white wine vinegar, 3 tbsp white wine
- Whisk in the butter over a low heat, 1 cube at a time until thickened225 g butter
- Season and stir in the chives2 tbsp chives
- Scatter the mushrooms over the bread, place a hot poached egg on top ,if using and drizzle buerre blanc over4 medium eggs
Notes
Notes for your Wild Mushrooms on Toast:
- Instead of wholegrain bread, I often use Brioche.
- For wild mushrooms, I use a mixture of oyster, Chanterelles, Button, Field mushrooms amongst others.
Nutrition
Calories: 208kcal | Carbohydrates: 9g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g
19 comments
You think it’s going to be a rustic mushroom toast, but then the beurre blanc kicks in and suddenly you’re eating something restaurant-worthy.
I used wild mushrooms from the market and they brought so much depth.
The dish was lovely, but I found the beurre blanc a bit rich for my taste. Next time I might cut back a little on the butter.
That beurre blanc… wow. It’s like a gentle whisper of French cooking sophistication on an otherwise rustic dish.
The mushrooms soaked up the garlic and shallots perfectly, and paired with the poached egg, it was everything I want from comfort food.
The mix of textures and flavours—soft mushrooms, runny egg, crisp toast—is just spot on.
Poached egg, garlicky mushrooms, and a drizzle of that chive-laced beurre blanc—it’s absolute magic on a slice of toast.
Toasted wholegrain bread gave it a nutty crunch. I’ll be making this all through the colder months.
Who says vegetarian dishes can’t be decadent? The mushrooms were juicy, the egg was silky, and that sauce—oh, that sauce!—was divine.
I had this for dinner with a glass of chilled white wine, and it felt indulgent yet light. Great way to use seasonal mushrooms.
Tangy, buttery, and fresh with chives. This isn’t just mushrooms on toast—it’s a proper gourmet meal.
Every bite was balanced and satisfying.
The mushrooms are rich and meaty, and that beurre blanc sauce adds a silky, indulgent touch.
I skipped the poached egg and it still felt complete. The beurre blanc and mushrooms are more than enough to carry the dish. A great option for a light lunch.
If you adore mushrooms, this is the dish for you. Cooking them in olive oil and then finishing with butter creates layers of flavour. The chives lift the whole dish.
Even better with a slice of rustic sourdough!
I thought this would be fiddly to make, but it came together quickly.
I wasn’t sure what to expect with the beurre blanc, but it brought the whole dish together.
I served this at a family brunch and everyone was asking for the recipe.