Brunch Vegetarian

Buttery garlic mushrooms on French toast

I love mushrooms on toast with buttery juices on a good toasted bread. Sometimes I add cream to the mushrooms and reduce slightly to give a rich sauce. Any mushrooms can be used and my preference is for sliced large portobello mushrooms. 
For a change from the usual toast I take some sliced focaccia or ciabatta, soak it in egg and fry it, as you do when making French toast. 
With the buttery, juicy mushrooms on top this makes a delicious snack or brunch. 

Buttery garlic mushrooms on French toast

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 2


  • 4 Large portobello mushrooms sliced thickly
  • 2 eggs
  • 2-4 slices focaccia or ciabatta
  • 40 g butter
  • 1-2 cloves garlic, peeled & finely chopped
  • 2 tsp chopped parsley
  • 2 tbsp rapeseed or olive oil
  • 3 sticks spring onion chopped
  • salt & pepper


  • Beat the eggs in a shallow dish, big enough to take the sliced bread
  • Lay the bread in the dish and leave to soak for 20 minutes, turning halfway through.
  • Heat the butter in a frying pan with 1 tbsp oil.
  • Add the mushrooms to the pan and cook over a medium heat turning occasionally. You want the mushrooms to start to brown to give them a lovely rich flavor and to dry them out, still keeping all those lovely buttery juices.
  • Add the garlic and spring onions and cook through. Season.
  • Heat the remaining oil in a pan and add the soaked bread slices, over a medium heat.
  • Cook until brown on the underside and turn, cooking until browned.
  • Place the fried bread on plates and top with the mushrooms , making sure you get all those lovely juices on top. Serve while still hot.


You can use any bread - brioche also works well. 
Top with Parmesan flakes for a rich dish. 


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