This recipe is best enjoyed with a crusty bread like our Nook Sourdough, which perfectly complements the rich, earthy flavours of the mushrooms. It’s also a fantastic way to use up any mushrooms you have on hand—whether it’s cremini, shiitake, or even a few fancy chanterelles or portobellos. Don’t be afraid to mix and match your mushroom varieties for a unique and delicious twist every time!
Ingredients:
- 2 slices of crusty bread
- 2 cups mixed mushrooms (cremini, shimeji, shiitake, or any variety you have), roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- Optional Garnishes:
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- Smoked paprika
- Fresh basil leaves, arugula or microgreens
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For the Toast:
- Butter or mashed avocado
- 2 poached eggs (optional but highly recommended!)
Instructions:
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Prepare the Mushrooms:
- In a medium pan, heat the olive oil over medium-high heat.
- Add the chopped mushrooms, garlic, cinnamon, salt, and pepper. Stir to combine.
- Cook the mushrooms, stirring occasionally, until they sweat, soften, and begin to brown, about 8-10 minutes.
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Prepare the Toast:
- While the mushrooms are cooking, toast the bread slices to your desired crispness.
- Spread butter or mashed avocado on the warm toast.
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Assemble the Dish:
- Top the toast with the sautéed mushrooms.
- Add a sprinkle of smoked paprika and garnish with fresh basil, arugula or microgreens.
- For extra richness, place a poached egg on top of each slice.
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Serve:
- Serve immediately and enjoy as a hearty breakfast, lunch, or light dinner.
Notes:
- Make it your own: Experiment with your favourite mushroom varieties or add a splash of cream for an even richer topping.
- Pro tip: If you’re feeling indulgent, shave some Parmesan or Pecorino cheese over the top before serving!
