Mushrooms on toast (with a twist)

The Recycled Cook

Mushrooms on Toast (with a twist)


A nice healthy vegetarian breakfast blog today (well healthyish), taking that old favourite, mushrooms on toast and giving it a bit of a twist. As with all of my recipes there are no formal rules or rigid quantities as much of it is down to what you happen to have in your fridge and your own creativity. I used a mixture of Browncap and Field mushrooms but any variety that takes your fancy will work just as well.

For me the best tasting are wild mushrooms and sometimes I will go and forage for them but it is not something you should do unless you are very familiar with picking them. I learnt by going out with experts but will still rely heavily on some very good reference books, even with them I take the view that if I am not certain of the variety I will leave it alone.

My advice is do not pick your own unless you are either with someone who knows what they are doing or you take the trouble to learn thoroughly, getting it wrong can be at best unpleasant and at worst fatal. Nature has a habit of putting safe varieties in the same area as similar mushrooms that are not.

Luckily now many supermarkets also stock a great range of both cultivated and wild mushrooms, such as Button, Brown-cap, Straw, Oyster, Porcini and Shitake and there are many more available in local farmers markets.

Getting back to the meal, I used the remains of some red and orange peppers, a finely chopped and de-seeded red chilli, some fresh coriander roughly torn and some spring onions that I had left over in the fridge. 

Simply combine all your ingredients in a deep frying pan or wok, drizzle with olive oil (I used home made garlic infused oil for that extra flavour), add some roughy chopped butter, season well with some coarse black pepper ands sea salt (optional) and simmer gently, tossing occasionally until the mushrooms and peppers are just cooked through.

At this point I added some Martini Rosso to really bring out the flavours but you could also use an Amontilado or Oloroso Sherry, Madeira or even cider should you wish. How much you add is entirely up to you or of course you could not add any at all, but where would be the fun in that?


Reduce the liquid down to a nice rich sauce and, if you have any available, finish the dish with some fresh cream, Crème fraîche
or natural Yoghurt.

Best served straight away on hot fresh crusty toasted bread and topped with a little of the chopped Coriander for that extra splash of colour that lifts a dish.
(OK I am turning into Keith Floyd).


For a change try using Ciabatta, Olive or Sun-dried tomato bread, Sour dough or Corn bread to add that Mediterranean touch.

Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.



Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

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