Monday, 28 March 2011

Gourmet Mushrooms on Toast

On a recent trip to Nether Edge Market I picked up a gourmet mix box of mushrooms from Autumn Harvest Mushrooms. I’ve tried these before after meeting the mushroom ladies at a recent Farmers Market in town when writing a review for Exposed. They’re a mix of the more unusual varieties of mushrooms and definitely a change from the norm. Unfortunately Autumn Harvest Mushrooms don’t have a website, but if you do want to pick up some of their gourmet mushrooms, they’re at the Sheffield Farmers Markets on the fourth Thursday of every month. Or you could call them on 07837 630145.

Although these mushrooms would work perfectly with pasta or in an omelette my favourite dish at the moment is mushrooms on toast. It’s incredibly simple, but with the addition of a poached egg, it’s a luxurious meal. It’s also fast becoming a favourite in my house and I’m thinking that a smaller version, say with a quail's egg, would make a fab starter.

I use Delia’s method for the poached eggs and, on reading, you may not think it will work, but it does.  You have to trust Delia!

Ingredients - serves 2
Selection of mushroom – about 450g will do it
4 slices of good white bread
2 eggs

First of all, clean your mushrooms and then halve and/or quarter them.

Put the grill on high. Set a large pan of water on to boil on a high heat. As soon as small bubbles start to form at the bottom of the pan, crack two eggs into the water. Set a timer for 60 seconds and turn the heat down to medium.

Heat some butter in a frying pan. As soon as the 60 seconds are up take the egg pan off the heat and re-set the timer for 10 minutes. Add the mushrooms to the frying pan. Put the toast on to grill. Once the toast is done, butter it and spread some rocket leaves onto the toast.

When there’s about 30 seconds left on the timer, tip the mushrooms out on top of the rocket and toast. As soon as the eggs are done, use a slotted spoon to take them out of the water. Let them drip for a couple of seconds and then place on top of the mushrooms.

Season and serve. That’s it! 11 minutes of cooking and the end result is amazing (well amazing considering how simple the dish is). The mushrooms smell gorgeous as they cook away and the runny egg yolk just oozes goodness into the dish. Rocket adds a touch of freshness and is nicely peppery. It’s great for a quick light dinner and it makes good hangover food too.

What’s your favourite mushroom dish?  Any recipes to share?


  1. I love mushrooms. This looks great! Have you ever tried wild mushrooms/morels?

  2. Thanks Monica. I have tried morels but never cooked with them... an idea to go on the list me thinks!

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