Wild Mushrooms on Toast

Get wild for breakfast and tart up your toast with this selection of mushrooms.

Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 12 minutes
Serves 4

Nutritional Info (per portion)

Energy 667 kcal
Protein 7g
Fat 63g
of which saturates 63g
Carbohydrate 16g
of which sugars 2g
Fibre 4g
Salt g
  • Wild Mushrooms on Toast


  • 700g mixed wild mushrooms Oyster, Chanterelles, Button, Field mushrooms
  • 2 tbsp olive oil
  • 50g unsalted butter
  • 50g shallots chopped
  • 1 clove garlic
  • 4 slices wholegrain bread or brioche
  • 4 medium free range eggs poached (optional)
  • Buerre Blanc
  • 3 tbsp white wine vinegar
  • 3 tbsp white wine
  • 225g butter, cubed
  • 2 tbsp chopped chives

How to make it

  1. Wash the mushrooms in cold water, drain and then pat dry on a clean tea towel
  2. 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
  3. Add the butter, shallots and garlic and cook gently for 2 to 3 minutes
  4. Season to taste
  5. Toast the bread or brioche on both sides
  6. To make the buerre blanc, place the vinegar and wine in a small saucepan and boil to reduce down to approx 1 tbsp
  7. Whisk in the butter over a low heat, 1 cube at a time until thickened
  8. Season and stir in the chives
  9. Scatter the mushrooms over the bread, place a hot poached egg on top ,if using and drizzle buerre blanc over