Shroomie Toast
Shroomies.
On toast toast toast!
There are two toast toppings that deserve a place in food heaven. The first is a favourite cliché: avocado (of course). The second is a much more underrated thing of beauty: earthy, umami, chewy mushrooms.
Combined with olive oil and fresh herbs, a patient toss in the pan, and a great piece of sourdough, they will elevate your whole toast experience. Let’s lunch! 🍄
A bit about the ingredients: for the best “toast champignon” use a mixture of different mushrooms to get the best of all the mushroom worlds. The textures and flavours are different across all types. I used regular brown button mushrooms, shimeji and shiitake but feel free to choose others. Brighten it up with just a few drops of lemon, and fresh parsley. If you want, you can use a combination of butter and olive oil to add flavour, or just use olive oil if you avoid dairy or animal products. Works just as well
Ingredients
400g mixed shroomies (brown button mushrooms, Shimeji mushrooms and shiitake for instance).
2 tbsp flat leaved parsley, chopped
2 tbsp olive oil or 1 tbsp butter + 1 tbsp olive oil
1 small garlic clove
a few drops of lemon
2 thick slices of sourdough bread
pepper and flaky salt, as per usual
How to
1.
Sauté mushrooms in 1 tbsp olive oil or 1 tbsp of butter in a wide pan on high heat. Do not overcrowd the pan. Resist the urge to stir too much. Let them colour and shrink for about 10 minutes until almost done, tossing halfway through.
2.
Add grated garlic and stir for 1 minute more.
3.
Toast the bread to get it crunchy on the outside and soft and chewy on the inside.
4.
Remove from heat and add chopped parsley and a few drops of lemon juice. Season with salt and pepper.
5.
Put all the glorious mushrooms on your toast.
Drizzle with olive oil.
