If the idea of gooey, aromatic fried mushrooms with the tang of wholegrain mustard, all atop a slice of freshly toasted sourdough bread sounds like the perfect start to the day to you, then you’ll love this. Without a doubt, this is the perfect breakfast recipe for mushroom lovers.
There is a difference of opinions about what food makes for the best breakfast in our household. Katherine loves a sweet start to the day, which is why we created our French toast recipe. Crepes have been always a weekend favourite of ours too, but honestly, I have always preferred a savoury morning meal. Give me avocado on toast any day of the week.
A bit about mushrooms before we get started though. Did you know that Baby Chestnut, Baby Bella and Crimini are all the same mushroom, just named differently? Also, a Portobello mushroom is also the same, it’s just mature, it is the fully grown older sibling of a Baby Bella. “Portobello”, “Baby Bella”. Get it? Much like a mushroom, I feel like I have been kept in the dark on this one.
Also, a word on buying the best mushrooms, if the cup (the top part of the mushroom) has fully opened out then this is not a fresh mushroom. The best and freshest mushrooms are the ones where the cup is almost closed. Folded around on itself. See the recipe FAQs at the bottom of the page for some more information on storage and cleaning.
One last food fact before getting into the recipe. If we ever mention the word sautee in a recipe. What we mean by that is “to cook in a small amount of oil over a fairly high heat”. This is normally applied to onions, but also definitely applies to mushrooms. This method typically requires you to cook whatever it is quickly until browned, normally frying in a shallow pan. Also, the word sautee is of French origin and means “to jump”, as this is often what diced onion does when being fried in oil.
Creamy Mushrooms on Toast Ingredients
1 Tbsp olive oil
500 g baby bella mushrooms
2 Tsp Minced Garlic
1 Tbsp whole-grain mustard
1 cup plant-based double cream
Ground salt and pepper (to taste)
4 slices sourdough bread
How to Make Creamy Mushrooms on Toast
There is very little food prep to do for this recipe. Start by cleaning any dirt off the mushrooms. Just use a damp cloth to wipe them clean. If you rinse or soak mushrooms in water you’re likely to end up with a soggy breakfast. Mushrooms are good at taking on water, so if you do get them wet, just pat them dry before cooking.
Next, slice the mushrooms into thin sections from top to bottom, stems and all. Then set them aside while we prepare a pan with some oil. Of course, you can also always save some time by purchasing pre-sliced and washed mushrooms.
Place a large frying pan over medium-high heat and then add 1 tablespoon of olive oil. Then add your cleaned and sliced mushrooms to the pan and stir them in the hot oil, making sure they’re all evenly coated. They’re likely to take on the oil pretty quickly, this is fine.
Leave the mushrooms to fry on just one side for around 5 minutes, sizzling in the oil like this they should start to brown nicely.
Now would be a good time to set the grill of your oven to high and slide under 4 slices of sourdough toast. Grill them for 1 minute on each side, just enough so that they brown, but keep an eye on them so your tasty toast doesn’t burn.
Now add to the pan 2 teaspoons of minced garlic and fry together with the mushrooms, stirring frequently for about another 4 minutes. Then season with some ground salt and pepper to your taste, turning the seasonings over in the sauteed mushrooms.
Turn the heat down to medium and pour into the pan 1 cup of vegan double cream, and 1 tablespoon of wholegrain mustard. Stir in the cream and mustard until everything in the pan is well mixed, the cream has started to turn golden and has bubbled down to a reduced, thicker sauce. Serve warm, poured over fresh toasted bread.
CREAMY MUSHROOMS ON TOAST
Ingredients
- 1 Tbsp olive oil
- 500 g baby bella mushrooms
- 2 Tsp Minced Garlic
- 1 Tbsp whole-grain mustard
- 1 cup plant-based double cream
- Ground salt and pepper to taste
- 4 slices sourdough bread
Instructions
- Start by cleaning any dirt off the mushrooms. Just use a damp cloth to wipe them clean. If you rinse or soak mushrooms in water you’re likely to end up with a soggy breakfast. Mushrooms are good at taking on water, so if you do get them wet, just pat them dry before cooking.
- Next, slice the mushrooms into thin sections from top to bottom, stems and all. Then set them aside while we prepare a pan with some oil. Of course, you can also always save some time by purchasing pre-sliced and washed mushrooms.
- Place a large frying pan over medium-high heat and then add 1 tablespoon of olive oil. Then add your cleaned and sliced mushrooms to the pan and stir them in the hot oil, making sure they’re all evenly coated. They’re likely to take on the oil pretty quickly, this is fine.
- Leave the mushrooms to fry on just one side for around 5 minutes, sizzling in the pan like this they should start to brown nicely.
- Now would be a good time to set the grill of your oven to high and slide under 4 slices of sourdough toast. Grill them for 1 minute on each side, just enough so that they brown, but keep an eye on them so your tasty toast doesn’t burn.
- Now add to the pan 2 teaspoons of minced garlic and fry together with the mushrooms, stirring frequently for about another 4 minutes. Then season with some ground salt and pepper to your taste, turning the seasonings over in the sauteed mushrooms.
- Turn the heat down to medium and pour into the pan 1 cup of vegan double cream, and 1 tablespoon of wholegrain mustard. Stir in the cream and mustard until everything in the pan is well mixed, the cream has started to turn golden and has bubbled down to a reduced, thicker sauce. Serve warm, poured over fresh toasted bread.
Recipe FAQs
How do I clean mushrooms before cooking?
When cleaning mushrooms, it’s best to use a damp cloth to gently wipe off any dirt. Avoid soaking or rinsing them because mushrooms can absorb water. If needed, trim the stems and then make sure they’re completely dry before cooking.
How do I store mushrooms properly?
We usually store my mushrooms in a paper bag or cover them loosely with a damp cloth and keep them in the crisper drawer of my fridge. We don’t like to use plastic bags as they tend to trap moisture and that can cause the mushrooms to spoil quickly. And we’ll always make sure to use them within a few days to ensure that they are fresh and of the best quality.
Can I freeze mushrooms?
You can freeze mushrooms. To freeze, slice or chop them and spread them in a single layer on a baking sheet. Once frozen, transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
