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
- 2 tbsp Chopped chives
- Wash the mushrooms in cold water, drain and then pat dry on a clean tea towel
- Heat the olive oil in a non stick frying pan and add mushrooms, sauté over a medium heat for 3 to 4 minutes, stirring regularly
- Add the butter, shallots and garlic and cook gently for 2 to 3 minutes
- Season to taste
- Toast the bread or brioche on both sides
- To make the buerre blanc, place the vinegar and wine in a small saucepan and boil to reduce down to approx 1 tbsp
- Whisk in the butter over a low heat, 1 cube at a time until thickened
- Season and stir in the chives
- Scatter the mushrooms over the bread, place a hot poached egg on top ,if using and drizzle buerre blanc over
- Instead of wholegrain bread, I often use Brioche.
- For wild mushrooms, I use a mixture of oyster, Chanterelles, Button, Field mushrooms amongst others.