Creamy Mushroom Toast Recipe

Grill the sourdough

Heat a grill pan or skillet over medium-high heat. Brush both sides of the sourdough slices with 1 tablespoon butter (melt if necessary). Grill 1–2 minutes per side until golden and crisp. Keep warm in a low oven (80–90°C / 175–195°F).

Poach the eggs

Bring a wide, shallow pan of water to a gentle simmer and add 1 teaspoon white vinegar. Stir to create a gentle whirlpool. Crack one egg into a small cup and gently slide into the center of the whirlpool; repeat with the second egg. Poach 3–4 minutes for runny yolks, or 4–5 minutes for slightly firmer. Remove with a slotted spoon, drain on paper towel and season lightly with 1/2 teaspoon kosher salt.

Make a quick hollandaise

Set a small heatproof bowl over a pan of barely simmering water (double boiler), ensuring the bowl doesn’t touch the water. Whisk together 3 egg yolks and 1 tablespoon lemon juice until slightly thickened. Very slowly drizzle in melted butter (4 tbs) while whisking constantly until the sauce emulsifies and thickens (about 3–5 minutes). Remove from heat, whisk in 1/4 tsp salt and 1/8 tsp cayenne. Keep warm; if it thickens too much, whisk in 1–2 teaspoons warm water to loosen.

Roast the mushrooms (optional deeper flavor)

Preheat oven to 220°C (425°F). Toss cremini, shiitake and oyster mushrooms with 1 tablespoon olive oil and a pinch of sea salt on a baking sheet. Roast for 12–15 minutes until browned and concentrated. Alternatively, you can sauté in the pan as below.

Sauté and build the ragu

Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide skillet over medium-high heat. Add minced shallot and cook 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the roasted (or raw) mushrooms and cook, stirring, for 3–4 minutes to combine flavors and evaporate excess moisture. Pour in 30 ml dry white wine and deglaze, scraping any browned bits for 1–2 minutes until mostly evaporated.

Finish the creamy truffle ragu

Add 60 ml stock and simmer 1–2 minutes. Stir in 60 ml heavy cream and reduce gently 1–2 minutes until saucy but not thin. Remove from heat and stir in 15 g grated Parmesan, 1 teaspoon black truffle paste (or 1/2 tsp grated truffle), 1 teaspoon fresh thyme leaves, 1/4 tsp freshly ground black pepper and 1/2 tsp sea salt. Taste and adjust seasoning. The ragu should be creamy, glossy and truffle-forward.

Place each grilled sourdough slice on a plate. Spoon a generous portion of the creamy mushroom and truffle ragu onto each slice, spreading slightly to create a bed for the egg.

Carefully place a poached egg on top of each mushroom-covered toast. Spoon 2–3 tablespoons of warm hollandaise over each egg so it cascades onto the mushrooms.

Finish with a drizzle of 1/2 tablespoon extra virgin olive oil, a light dusting of freshly grated truffle if using, and 1 tablespoon microgreens or chopped parsley. Serve immediately.