This is my take on mushrooms on toast topped with a fried or poached egg. It’s for when you want to make breakfast that little more special, or show someone you love that you really love them. Or, if you’re like me, and enjoy eating eggy things anytime, then this is great for lunch or supper too.
You really don’t need a recipe here because you just make whatever quantity you need, and it really is a case of a splash of this and a dash of that. My secret ingredient is miso paste, because I can’t get enough of it and love adding extra umami flavour to most things these days. I even made the most delicious ginger miso ice cream, which sounds weird but think salted caramel but with more depth.
I used a selection of mushrooms including Shiitateke, Portabellini, King Oyster and Shimeji, but use whatever you like. I tend to steer clear of white button mushrooms as far as possible because they are bland. They are really great pickled, but thats about it. You will need about 250gms to make enough for 2 generously topped slices of toast.
Oh and the toast, I love sourdough so I used it here. A good seeded health loaf would be wonderful too.
Slice your mushrooms and fry them in a large non-stick pan in bubbling hot butter (about 50gms). Wait until they start turning golden brown and have absorbed most of the butter. Add a crushed garlic clove or two and toss around but making sure you don’t burn it. Add a generous splash of boiling water, it doesn’t really matter – I’d say around 100ml and a tablespoon of miso paste. Swirl this around until most of the water evaporates. The miso paste and water make a lovely stock. As the mushrooms start becoming sticky, add about 80ml cream and about 2 tablespoons of chopped parsley. Swirl this around until it starts to thicken. I also added a pinch of smoked chilli flakes. Serve this piled on toast and top with a poached or fried egg. Scatter over more chopped parsley for garnish if you like. It doesn’t really need salt, but a few grinds of black pepper is good.