This is no ordinary mushrooms on toast, oh no, this is bringing mushrooms on toast to a whole other level. Oh and by the way see ya next summer Avocado on toast cos it’s all about the ‘shrooms from now on 😉 So wait..two posts in one week, what’s going on? Well, friends, I’m happy to tell you that I’m at the stage now where I can bring you two lovely recipes a week. Yep, that’s right, and to celebrate I’m sharing my all-time favourite brunch recipe with you.
If there is one thing I love most about Autumn it’s mushrooms. I have some very happy memories of picking field mushrooms with my Nan and my sister when we were kids in Ireland. My Nan used to cook the mushrooms in butter and milk with a little white pepper and serve it with some great batch bread, heaven! Back then it wasn’t even a meal for us it was like a treat really. The smell of the mushrooms cooking brings me right back to those days, it’s been so good today filling up the whole house with that smell.
These mushrooms on toast are a variation of those mushrooms I had when I was a kid. The mushrooms are gently poached in the milk and butter with fresh thyme and just a pinch of black pepper. To make it more of a brunch recipe I have added some healthy greens in the form of wilted baby spinach and a soft poached egg. This is my comfort food, I hope you like it x
- 150 g Chestnut Mushrooms cleaned and sliced
- 50 g Butter
- 150 ml Semi skimmed milk
- A small handful of fresh thyme sprigs
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 2 large free range eggs
- 100 g baby spinach
- 2 slices sourdough bread
- 1 tsp extra virgin olive oil
- 1 tsp apple cider vinegar
- In a medium saucepan add the butter, milk, mushrooms and thyme. Stir and heat gently over a low to medium heat. Season and let them simmer gently until cooked, about 15 minutes.
- Meanwhile, poach the eggs, bring a medium-sized saucepan of water to the boil, when the water is just starting to bubble reduce the heat. Add a teaspoon of apple cider vinegar. Crack an egg into a small bowl. Using a whisk, stir the water until there is a whirlpool, gently drop the egg into the whirlpool and cook for about 4 minutes for a soft yolk, longer if you like your yolk harder. When cooked lift the egg out with a slotted spoon and place on some kitchen paper to remove any excess water.
- While the eggs are poaching you can wilt your spinach. I did this by adding a teaspoon of extra virgin oil to a warm pan, toss the spinach in the oil and gently cook until wilted. Squeeze out any excess water before you put it in the toast.
- To serve place the spinach on the toasted bread, add the mushrooms and a little of the juice if you like. Top with the poached egg.
- I used chestnut mushrooms but if you can get some fresh wild mushrooms they would be excellent in this recipe.
- You can sub another vinegar for the apple cider vinegar if you don't have it.
- You might need more bread to soak up the sauce from the mushrooms
More Tasty Mushroom Recipes:
- Stuffed Mini Portobello Mushrooms
- Mushroom Curry with Spinach and Chickpeas
- Creamy Kale and Mushroom Pasta Bake
- Mushroom Fried Rice