Herby Mushrooms on Toast

Herby Mushrooms on Toast

Honestly, we make this more than we probably should. There's something about garlicky, herby mushrooms piled high on toast that just hits different, whether it's a lazy weekend breakfast or a quick midweek lunch when you need something proper and satisfying. The mushrooms get this incredible savoury depth from the thyme and garlic, and the fresh parsley and chives at the end brighten the whole thing up beautifully. It's simple, it's quick, and it genuinely tastes like something you'd order at a fancy brunch spot. Make this today, trust us.

Cook: 15 min
Serves 1

Before You Start

  • Microplane or fine grater
  • Large frying pan

Ingredients

  • 1 tbsp olive oil
  • 200g mixed mushrooms - you could use the caps from our King Oyster Mushroom "Scallops"
  • 3 thyme sprigs
  • 1 slice(s) of granary sourdough bread
  • 1 clove garlic clove
  • 50g baby spinach
  • 10g parsley leaves
  • 10 chives
  • Salt & pepper to taste

Method

1

Prepare the mushrooms

  • Roughly chop the mushrooms into bite-sized pieces
  • Peel and grate the garlic
  • Pick and roughly chop the thyme and parsley
  • Roughly chop the spinach
  • Finely chop the chives
2

Cook the mushrooms

  • Warm the olive oil in a frying pan over a medium heat
  • Add the mushrooms with a pinch of salt and stir for 7-8 minutes
  • Add the garlic and thyme and stir for 2 minutes (add more oil if the pan dries out to prevent catching)
3

For the bread

  • Toast the bread
  • Remove the pan from the heat, add the spinach, salt and pepper to taste and stir until the spinach is wilted
4

Time to serve

  • Plate up the toast
  • Place the mushroom mixture on top, sprinkle with parsley and chives and serve immediately

Tips & Variations

  • Use a mix of mushrooms: We love using a combination of chestnut and shiitake or even oyster mushrooms if you can find them. You get way more flavour and texture than sticking to just one type.
  • Don't crowd the pan: If you pile too many mushrooms in at once they'll steam instead of fry and you'll miss out on that golden colour. Cook them in batches if you need to, it's worth the extra few minutes.
  • Bread matters: A thick slice of proper sourdough or a good rustic white toasted until it's golden and sturdy is the move here. You want something that can hold up to all those juicy mushrooms without going soggy straight away.

Why This Works

The trick here is patience with the mushrooms. Give them a full 7 to 8 minutes in the pan without rushing them and they'll release all their moisture and start to go golden and almost meaty. Adding the garlic and thyme after that initial cook means the garlic doesn't burn, it just becomes soft and fragrant and gets right into every bit of mushroom. That's the move.