This garlic wild mushrooms on toast is a flavorful way to start your day. Perfectly toasted sourdough bread covered with sauteed mushrooms with garlic and herbs and topped with a fried egg. It’s super flavorful and makes a great breakfast, lunch or dinner.
I’m a HUGE mushroom lover. When I was a kid I would come home from school, cut up mushrooms and saute them quickly in butter and devour! It was my favorite afterschool treat even though my parents thought I was a cold stone weirdo for cooking mushrooms as a snack.
If there was such thing as #yolo back then I likely would have sarcastically stated that as I shoved mushrooms down my wide open gullet.
So, since #yolo is now a thing – #yolo.
Even though I’m a lot older now my love for mushroom is still strong. I love cooking up huge batches and serving them as a delicious side for dinner and sometimes I’ll happily eat them with a big fat runny egg piled on top. It’s a true love that will never die.
Last month when I was in Amsterdam we walked around one rainy afternoon looking for a spot to grab a quick bite to eat. We walked into a small cafe, deemed the menu sufficient and sat down to warm up and stuff our faces.
I ordered a big giant bowl of soup and my husband and I both ordered the lunch special – wild mushrooms on toast with a poached egg. It was so homey and comforting that I knew the second I got home I needed to make this simple dish. I mean, I love mushrooms and I love eggs so why wouldn’t I love them all with toast?
To make this dish a little different I added tons of garlic and fresh herbs to really give the mushroom a big kick of flavor. There is something so utterly fantastic about garlic and mushrooms. Match made in heaven!
I also think it’s really important to use a really crusty bread for a dish like this. I happened to use a rye sourdough I had on hand BUT really any type of sourdough or peasant bread would be perfect type to toast up for this dish.
Oh, and I know that a poached egg might be a little fancier than my humble fried egg but I so very rarely actually poach eggs in my house. I’m a fried girl all the way!
Love the look of these garlic wild mushrooms on toast and want to see even more delicious breakfast recipes? Try my feta chickpea shakshuka, chorizo cotija guacamole toast, cheesy polenta sausage breakfast bowl, chorizo plantain breakfast hash, Poutine hash brown waffles, cheddar sausage cornmeal waffles, breakfast stuffed mushrooms or my huevos motulenos.
Garlic Wild Mushrooms on Toast
This garlic wild mushrooms on toast is a flavorful way to start your day. Perfectly toasted sourdough bread covered with sauteed mushrooms with garlic and herbs and topped with a fried egg. It's super flavorful and makes a great breakfast, lunch or dinner.
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 4 tablespoons unsalted butter
- 1/2 pound wild mushrooms, sliced
- 1 small shallot, minced
- 2 teaspoons fresh thyme leaves
- 2 cloves garlic, minced
- Kosher salt, to taste
- Black pepper, to taste
- 2 slices sourdough bread, toasted
- 2 large eggs, fried
- Grated Parmesan cheese, for topping
In a 12-inch skillet add butter and set over medium-high heat. When the butter has fully melted add the mushrooms, shallots and thyme leaves. Saute for about 10 minutes or until the mushrooms are soft and slightly browned.
Add the garlic and stir to combine.
Taste the mushrooms and season with the desired amount of kosher salt and black pepper.
To serve, place one slice toast on a plate, top with half the mushrooms, top with fried egg and sprinkle with Parmesan cheese.