Mushrooms on Toast is really easy to make and great for a lazy brunch or light lunch. Perfectly poached mushrooms in milk, thyme and garlic, served on toasted sourdough with wilted spinach and a perfectly crispy fried egg. Breakfast heaven!
If you’ve been looking around this blog you’ll soon see that I love mushrooms. From breaded mushrooms to curries to tacos I can’t get enough of them! I grew up picking field mushrooms with my Grandmother when I was a kid in Ireland. My Nan always cooked the mushrooms in butter and milk and served then on thick slices of well-buttered bread, heaven! Back then it wasn’t even a meal for me it was a treat, the smell of the mushrooms cooking always brings me right back to those days.
These mushrooms on toast are a variation of the mushrooms I had when I was a kid. The mushrooms are gently poached in the milk and butter with fresh thyme and garlic. I serve them om toasted sourdough with wilted spinach and top the whole thing off with a crispy fried egg. Like all good brunch recipes, this comes together quickly but tastes delicious! Let’s get stuck in!
What You’ll Need
All you need are a few simple ingredients to make these mushrooms on toast, you probably have almost everything in your cupboard already.
How To Make Mushrooms On Toast
This is just a quick visual guide, please see the recipe card below for full instructions and full ingredient list.
- Melt the butter in a saucepan, add the mushrooms, garlic and salt and cook for a minute.
- Pour the milk into the saucepan and stir well.
- Add the thyme and pepper and simmer until the mushrooms are tender.
- Cook the spinach until wilted. Toast the bread, top the bread with spinach, mushrooms and a fried egg.
Recipe Tips And Variations
- Mushrooms – I use chestnut/brown mushrooms for this recipe, wild mushrooms work really well too. And if you know what you’re doing fresh field mushrooms are really great!
- Spinach – Fresh is best for this recipe, I also use baby spinach which has a milder flavour. You can omit the spinach if you want and just go straight up mushrooms on toast!
- Bread – You can, of course, use whatever bread you like. However, I like the way sourdough holds up to the creamy mushrooms and the spinach. Toasted bagels are also really good with these mushrooms.
- Eggs – I love fried eggs with these mushrooms on toast but poached eggs are really great too.
- Make it vegan – It’s very easy to make this vegan, just swap the butter for your favourite plant butter, swap the milk for plain plant milk and ditch the egg.
- Pro-Tip – Squeeze any excess liquid from the wilted spinach before you place it on the toast. If the spinach is too wet it will just soak into your toast and make it soggy.
- Pro-Tip – If I have time I like to drizzle some olive oil over the bread before I toast it in the oven. If I’m short on time I’ll pop the bread in the toaster and then butter it before I add the spinach.
How To Serve Mushrooms On Toast
We love this for a lazy weekend breakfast. But, it’s also great for lunch or a light dinner. I love this on sourdough; however, it’s also delicious on some freshly made Irish soda bread too. The eggs are optional so go with what you love most, for me that’s a crispy fried egg or a poached egg.
More Tasty Brunch Recipes That You’ll Love
- Smashed Avocado on Toast – a classic and the ultimate veggie breakfast! Ready in under 15 minutes, this is perfect for a lazy weekend breakfast or brunch.
- Sweet Potato Hash – With kale, feta and crispy fried eggs, this is really easy to make and can be on your table in just 30 minutes.
- Sourdough French Toast – perfect for using up any leftover, stale sourdough. You can make this for breakfast, brunch or dessert, it’s up to you!
Have you made this Mushrooms On Toast Recipe? Rate it and leave me a comment below to let me know what you think!
Mushrooms on Toast
- 250 g ( ½ a lb) chestnut/brown mushrooms wiped cleaned and sliced
- 50 g (just under ½ a stick or 3 ½tbs) butter I use salted butter + more to butter the toast
- 1 large clove of garlic grated or put through a garlic press
- 150 ml semi-skimmed milk
- 4 or 5 sprigs of fresh thyme
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 large free range eggs
- 90 g ( 3 cups) baby spinach
- 4 slices of sourdough bread
- Melt butter in a medium saucepan, add the mushrooms and grated garlic and cook for a minute.Pour in the milk, add ¼ teaspoons of sea salt and freshly ground pepper and stir well.Drop the sprigs of thyme into the milk and cook until the mushrooms are tender about 10 minutes.
- Meanwhile, wilt the spinach. I do this by adding a teaspoon of extra virgin oil to a warm pan, toss the spinach in the oil and gently cook until wilted. Keep it warm while you fry the eggs.Squeeze out any excess water before you put it in the toast.
- Toast the bread. To serve butter the toast, place the spinach on top, add the mushrooms and a little of the juice if you like. Top with the fried egg.
- Mushrooms - I used (brown) chestnut mushrooms but if you can get some fresh wild mushrooms they would be excellent in this recipe.
- Bread - Sourdough is great for this recipe but you can use bagels or soda bread too. I recommend cutting the bread on the thick side so the bread doesn't disintegrate under all those mushrooms. You might need more bread to soak up the sauce from the mushrooms!
- Spinach - Fresh spinach is best for this recipe, I use baby spinach which has a milder flavour. You can omit the spinach if you want and just go straight up mushrooms on toast!
- Eggs - I love fried eggs with these mushrooms on toast but poached eggs are really great too.
- Make it vegan - It's very easy to make this vegan, just swap the butter for your favourite plant butter, swap the milk for plain plant milk and ditch the egg.
- Pro-Tip - Squeeze any excess liquid from the wilted spinach before you place it on the toast. If the spinach is too wet it will just soak into your toast and make it soggy.
- Pro-Tip - If I have time I like to drizzle some olive oil over the bread before I toast it in the oven. If I'm short on time I'll pop the bread in the toaster and then butter it before I add the spinach.
- Storing/freezing/making ahead - this recipe is best made fresh, I don't recommend freezing this dish or making it ahead of time.
- Nutritional Information - is calculated using an online nutrition tool, it is approximate and will vary depending on how thick you cut your bread and which bread you use.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.
*This recipe was first published on Sep 9, 2015. Updated February 2021, with new photos, step by step guide, and nutritional information.