Mushroom on Toast: A Chef-Led Guide to This Classic Dish
Mushroom on toast is a beloved dish that brings together the earthy flavors of mushrooms and the comforting simplicity of toasted bread. Often considered a quintessential brunch option, this dish can be elevated with gourmet ingredients or enjoyed in its simplest form, making it a versatile recipe for home cooks. In this article, we will explore the history behind Mushroom on Toast, its key components, and why it’s a staple in many kitchens.
A Brief History of Mushroom on Toast
Mushrooms have been a culinary staple for centuries, cherished for their deep, umami-rich flavour. While the exact origins of Mushroom on Toast are unclear, the dish likely stems from the European tradition of pairing foraged mushrooms with bread, a simple yet satisfying meal for farmers and rural communities. Mushrooms were often sautéed with butter or cream and served over rustic bread, making a hearty and affordable meal.
Mushroom on Toast gained popularity in British and French cuisines in the 19th and early 20th centuries. It was commonly served as a light supper or a savoury breakfast, often featuring seasonal wild mushrooms like chanterelles, morels, or porcini.
What Makes Mushroom on Toast Special?
The beauty of Mushroom on Toast lies in its simplicity. At its core, the dish combines toasted bread with a mixture of sautéed mushrooms, often enhanced with garlic, herbs, butter, and sometimes cream or cheese. The mushrooms’ rich, umami flavor pairs perfectly with the crunch of toasted bread, creating a delightful contrast in textures.
Though simple, the dish offers endless possibilities for customisation. By using high-quality ingredients like fresh, seasonal mushrooms, artisanal bread, and herbs, Mushroom on Toast can be transformed from a basic meal into a gourmet experience. Some chefs add a dash of white wine or cream to the sautéed mushrooms for extra richness, while others top it with soft-poached eggs, offering a heartier variation.
Mushroom on Toast is a timeless dish with roots in European cuisine, loved for its rich flavors and simplicity. With its wide appeal, Mushroom on Toast is more than just a comfort food—it’s a dish that can easily be adapted to suit any palate or occasion.
PrintMushroom on Toast
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Ingredients
- Mushroom Stock:
- 50g Dried Porcini
- Mushroom Stalks; from below
- Chervil Stalks; from below
- 3 Garlic Cloves
- Shallots Skins; from below
- Water
- Cauliflower Mushroom Scratchings:
- Cauliflower Mushroom
- Frying Oil
- Mushroom Seasoning:
- 10g Dried Porcini Mushrooms
- 10g Maldon Salt
- 3 Shiitake Mushrooms
- 7 Chestnuts Mushrooms
- 2 Hen of the Wood Mushrooms
- Knob of Butter
- 1/2 Shallot; finely diced
- 1 Garlic Clove; sliced
- Black Pepper
- Madeira Wine
- Double Cream; splash
- Tarragon; picked leaves
- Chervil; finely chopped
- Sourdough Bread toast
- Egg Yolk
- Tarragon Leaves
Instructions
- Mushroom stock: Begin by bringing a pan of water to a boil. Add in the dried porcini mushrooms, the stalks from the other mushrooms in the recipe, the garlic cloves, the chervil stalks, and the shallot skins. Bring the mixture to a rapid boil and once it reduces by 1/3, take it off the heat. Pass it through a sieve and set aside.
- Cauliflower mushroom scratchings: In a pan of hot oil at about 170 degrees celsius, fry the cauliflower mushroom scratchings until they puff up and are golden brown. Using a spider or slotted spoon, carefully take out the fried mushroom scratchings and place them on a plate with kitchen paper to soak up the excess oil. Season the fried cauliflower mushroom scratchings with the mushroom seasoning and set aside.
- Mushroom seasoning: In a spice grinder, blend the dried porcini mushrooms with a generous pinch of salt to a fine powder.
- Preparing the mushrooms: Next, finely slice the shiitake mushrooms and chestnut mushrooms. In a pan with a little oil, sear the hen of the wood mushrooms. Once they are softened and wilted, add in the sliced shiitake and chestnut mushrooms with a knob of butter.
- Once the mushrooms reach a deep sear, add in a couple of grinds of black pepper, the finely diced shallots, the sliced garlic, and a big splash of Madeira wine. Then flambé the mushrooms to cook out the alcohol and reduce the liquid until almost dry.
- Final steps: Once the mushroom liquid is reduced to almost dry, carefully strain in the mushroom stock through a fine sieve. Reduce the mushrooms by half, then add in a splash of cream and further reduce to coating consistency. Finish the mushrooms with some fresh tarragon and chopped chervil.
- Serve the mushrooms on a bed of sourdough toast, topping them with a bright egg yolk sprinkled with salt, and garnish with the fried cauliflower mushroom scratchings and more tarragon leaves.
