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Creamy Mushrooms On Toast


Serves 4

Soft Boiled Egg
1L Water
1L Ice Water
4 eggs
Flakey salt

Creamy Mushrooms
350g Button Mushrooms
100 ml Water
15g Butter, unsalted
2 cloves, garlic, finely diced
1 small eschalot, small dice (¼ onion will also work)
50 ml White wine
150ml Pouring Cream
TT Salt
TT Pepper, (preferably white pepper)
TT lemon Juice (optional)
¼ bunch Parsley (or favorite herbal garnish)
2x saucepan

Toasted Dark Roast Loaf

4 slices of Dark Roast Loaf
2-4 knobs salted butter
Flakey salt


Soft Boiled Egg

  1. Softly crack the wider end of the egg just enough to break through the shell.
  2. Place in a pot with tap water, bring to the boil.
  3. Take off heat and let it sit for 3-7 minutes (depending on our firm you want your yolk)
  4. Dunk your egg in ice water for 2 minutes and carefully peel.
  5. Set aside for later.

Creamy Mushrooms

  1. Chop mushrooms and place in pan with water and butter
  2. Bring to boil and reduce until all of the water has evaporated
  3. The mushrooms will start to sizzle and brown, then place in diced garlic and eschalot and stir regularly
  4. Once the garlic and eschalot is fully cooked, deglaze with wine, then pour in cream.
  5. Simmer until the cream reduces by about half or until it becomes saucy (it should coat the back of a spoon).
  6. Finally, season with salt, cracked pepper and a squeeze of fresh lemon juice. Set aside to assemble.

Toasted Dark Roast Loaf

  1. Place a saucepan over medium high heat and with butter and as soon as the butter foams place your slices in.
  2. If the butter is completely absorbed, place a little more and as soon as it melts, flip your bread into the butter and toast until both sides are golden brown and delicious.
  3. Remove from the heat and set on your plate.


  1. Take your freshly toasted bread and spoon on your creamed mushrooms.
  2. Slice the soft boiled egg in half and carefully place on the mushrooms sunny side up.
  3. Garnish with roughly chopped parsley, flakey salt, cracked pepper and a squeeze of lemon.
  4. Et voilà

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