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
- 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.