Tuesday, 9 May 2017

Mushrooms on Toast



Last Saturday's breakfast was mushrooms on toast - I was late getting around to eating, the morning was warm and sunny so I'd been pottering around the herbs in the garden, listening to the birds and generally just enjoying a morning without work.  So I decided to go with the 'lateness' and to just let the day unfold as it wished - I had nothing planned, the morning was all my own, so it didn't matter when or what I ate.

Knowing I had a bag of chestnut mushrooms in the kitchen, I picked a bunch of fresh thyme and decided to combine the two for my breakfast. I love mushrooms on toast, but it has to be done just so. It must be dry,  not smothered in cream or too much butter and never olive oil - I hate cold soggy toast - it must be thick sliced and well toasted - if it's burnt around the edges so much the better, it must be hot and buttered second before the mushrooms are piled on top and then eaten immediately! And whilst I'm on my mini rant - leave out the garlic, the olive oil and other strong spices and flavours, this is breakfast not a supper bruchetta, it needs to be wholesome, earthy and have woody flavours with the crunch of the toast and the soft texture of the mushrooms - it is my favourite dish but it has to be cooked just so to be perfect!

Recipe - enough for 2

300g chestnut mushrooms
1 teaspoon avocado oil
A knob butter - about a thumb size
Hand full of fresh sprigs of thyme - ether strip the leaves or just pick the young soft stemmed shoots
pinch salt
freshly crushed black pepper

Toasted sourdough or crusty white - buttered

Bunch of baby salad leaves to finish - they will wilt when served with the hot mushrooms - perfect!


Pick over the mushrooms to remove any dirt, compost or twigs! do not wash then - they will become soggy flavourless and just horrid if you do. Cut up all the mushrooms into thick-ish slices and pop in a heavy based, non-stick pan with the avocado oil.

I use a avocado oil - it has a high smoke point which makes it great for frying and it's sooooo good for you to which is a bonus!


Gently cook the mushrooms over a medium heat, shaking the pan occasionally, cook for about 3-4 minutes until they have started to colour and are heated through. Add the thyme along with the small knob of butter and shake the pan to distribute the herbs and melted butter.

Season with salt and pepper.

Don't over cook - the secret, as far as I'm concerned, is to not let the mushrooms release their juices completely - about a minute or two after adding the thyme remove from the heat, butter your hot toast and pile on the mushrooms.



Serve on a warm plate with a little salad and follow your meal with a pot of English breakfast tea or if your feeling french, a small cup of scalding rich espresso - however, if your feeling really very french, a small glass of full bodied red wine, whilst sat out in the garden, would be perfect! Well I wasn't going anywhere........


Have a great day
Love Lizx