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

Prep Time 5

Cook Time 7

Total Time 12

Servings people

Wash the mushrooms in cold water, drain and then pat dry on a clean tea towel
700 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 regularly
2 tbsp olive oil
Add the butter, shallots and garlic and cook gently for 2 to 3 minutes
50 g unsalted butter, 50 g shallots, 1 clove garlic
Season to taste
Toast the bread or brioche on both sides
4 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 tbsp
3 tbsp white wine vinegar, 3 tbsp white wine
Whisk in the butter over a low heat, 1 cube at a time until thickened
225 g butter
Season and stir in the chives
2 tbsp chives
Scatter the mushrooms over the bread, place a hot poached egg on top ,if using and drizzle buerre blanc over
4 medium eggs

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.