Mushrooms on Sourdough Toast

Mushrooms on Sourdough Toast - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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A hearty lunch or breakfast packed with earthy flavours

Mushrooms on sourdough toast is a classic dish with earthy, nutty flavours that come from fresh mushrooms sautéed with thyme and shallots. I got the high five from Kenji on this one! The creamy sauce, made with white wine, Dijon mustard, and sour cream, adds richness, while the garlic-rubbed sourdough toast gives a rustic crunch. Adding poached eggs on top creates the perfect balance of creamy yolk and savoury flavours for a satisfying and wholesome meal. This dish is not only comforting but also loaded with nutrients like B vitamins and antioxidants from the mushrooms. Have it for lunch or breakfast for a satisfying meal. Hopefully your gas stove will ignite!

Ingredients

2 slices of sourdough bread
1 garlic clove, peeled
250g - 8oz assorted fresh mushrooms (e.g., button, shiitake, oyster), sliced
1 small shallot, finely chopped
3-4 tbsp butter
3-4 sprigs fresh or half tsp dried thyme
½ cup dry white wine
1 tsp Dijon mustard
2 tbsp siur creme
2 tbsp fresh chives, chopped
2 eggs
2 tbsp vinegar
Salt and freshly ground black pepper, to taste

Steps

Step 1
In a large frying pan over medium heat, melt the butter. Add the shallot and thyme, sweat shallot until soft and translucent.
Step 2

Add and sauté until the mushrooms until they release their moisture and begin to brown, about 5-7 minutes.
Step 3

Get your egg poaching water ready, use a large sauce pan with plenty of water and bring to a simmer. Add vinegar.
Step 4

Meanwhile Toast the sourdough bread. Place a pan large enough to accomodate both slices on medium low heat. Melt two tablespoons of butter and toast bread on each side to a deep golden brown, then rub each slice with the peeled garlic clove. Set aside in warm place or back in the pan to keep warm.
Step 5

Crack your eggs in individual cups and pour gently into cooking water. Keep the water simmering very gently and remove with a slotted spoon in about 3 minutes.
Step 6

Remove the thyme sprigs once the mushrooms are cooked. Deglaze the pan with white wine stirring to create a smooth sauce. Let it simmer for 2 minutes. Stir in Dijon mustard, and crème sour creme, mixing well. Season with salt and pepper to taste. Stir in the chopped chives. Adjust seasoning if needed.
Step 7

Spoon the mushroom mixture generously over the garlic-rubbed toast slices.
Step 8

Place a poached egg on each slice of toast with salt and pepper. Garnish with extra chives if desired.

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