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Wild Mushrooms on Toast
Get wild for breakfast and tart up your toast with this selection of mushrooms
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Course:
Breakfast, Brunch
Cuisine:
French
Keyword:
Bread, Breakfast-Brunch, Dairy, Eggs, Herbs, Vegetables, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
7
minutes
minutes
Total Time:
12
minutes
minutes
Servings:
4
people
Calories:
208
kcal
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Ingredients
Metric
Imperial
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 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
Notes
Notes:
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:
208
kcal
|
Carbohydrates:
9
g
|
Protein:
6
g
|
Fat:
17
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
11
mg
|
Potassium:
654
mg
|
Fiber:
2
g
|
Sugar:
3
g