Mushroom On Toast (v) Recipe

Toast bread

Lightly butter both sides of the sourdough slices with 1 tbs unsalted butter. Toast in a hot pan or under a grill until golden and crisp, about 2–3 minutes per side. Keep warm.

In a small bowl combine 4 tbs soft cream cheese, lemon zest, 1 tsp black pepper and 1/4 tsp salt. Stir until smooth and slightly loose in texture so it spreads easily. Taste and adjust seasoning.

Halve and pit the avocado; scoop flesh into a bowl. Add 1 tsp lime juice, 1/4 tsp chili flakes and 1/4 tsp salt. Smash with a fork to a chunky paste. Keep a bit of texture; taste and adjust seasoning.

Clean mushrooms with a damp towel and slice larger ones to bite-size. Heat a large skillet over medium-high heat and add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams, add mushrooms in a single layer (work in batches if needed).

Let mushrooms sear undisturbed for 2–3 minutes to develop color, then stir. Add minced garlic and thyme, and continue to cook until mushrooms are browned and reduced, about 4–5 more minutes.

Add 1 tsp soy sauce/tamari, 1/2 tsp black pepper and 1/2 tsp salt. Stir to combine and cook another minute. Remove from heat and set aside.

While mushrooms cook, heat 1/2 cup neutral oil in a small saucepan over medium-high heat until shimmering but not smoking (around 180°C / 350°F).

Add thinly sliced shallot in batches and fry, stirring gently, until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to paper towels and sprinkle with a pinch of salt. Let cool and crisp further.

Wipe out the mushroom pan and return to medium heat with 1 tsp vegetable oil. Crack eggs into the pan and fry to your liking: for sunny-side up, cook undisturbed until whites are set and edges crisp, 3–4 minutes. Season with 1/8 tsp salt and 1/8 tsp black pepper.

Spread an even layer of the cream cheese mixture over each warm toast slice.

Top cream cheese with a generous spoonful of smashed avocado, spreading it slightly but leaving space for mushrooms and egg.

Divide the sauteed mushrooms between the two toasts, piling them slightly toward the center.

Place a fried egg on each toast. Sprinkle a handful of crispy shallots over the eggs and mushrooms.

Finish with microgreens or parsley, and drizzle optional chilli oil (about 1 tsp across both toasts) for a touch of heat. Serve immediately.