Mushrooms on a decent slice of sourdough bread makes the perfect meal – be it breakfast, lunch or supper. I make it so often, simply because the flavour is just so amazing and it’s filling but does not make you feel heavy or sick.
This dish can be very glamorous if some exotic mushrooms are used or it can be plain and simple when good old white button mushrooms are used. I always start off with a generous knob of butter in a hot frying pan, some garlic and fresh thyme. Mushrooms are like sponges and soak up whatever you add to the mix. I like to add a sprinkling of ground nutmeg, which does wonders for the flavour of mushrooms. Thyme is really great to incorporate, but if you can get your hands on some lemon thyme, you should definitely add a sprig or two of that instead.
The mushrooms are the star here, but like any star, they need good support and the support comes in the form of good quality sourdough bread. A decent, thick and crusty slice of sourdough completes this mushroom dish perfectly and adds incredible flavour. Give it a light toasting on a hot griddle pan and if preferred, it can be rubbed with a crushed clove of garlic for additional flavour.
Mushrooms on toast is a simple, yet delicious dish that you won’t ever regret preparing.