Herby mushrooms and crème fraîche on wholegrain toast

Nail a brunch classic with this mushrooms on toast recipe. Ready in just 10 minutes, this bite packs in plenty of flavour with just a few simple ingredients. Try for a tasty meal any time of day

By Tracey Sunderland
  • 10 mins cooking
  • Serves 2
  • Print


  • a few knobs butter, for frying
  • 2 cup Swiss brown or button mushrooms, sliced
  • splash balsamic vinegar or white wine
  • a handful parsley, roughly chopped
  • crème fraîche, for spreading
  • 4 slice Vogel’s or dense wholegrain bread, toasted
  • chives, cut into short lengths, to garnish


  • 1
    Heat a large frying pan on medium heat, add a knob of butter and toss in sliced mushrooms. Add extra butter as needed to sauté the mushrooms.
  • 2
    Add a little balsamic vinegar or a splash of white wine and sauté until absorbed. Sprinkle over chopped parsley and season with a little salt and pepper.
  • 3
    To serve, spread crème fraîche generously on toast, top with sautéed mushrooms and sprinkle with chives.

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