Wild Mushrooms On Toast

10 minutes



Wild Mushrooms with miso, spinach, avocado griddled garlic sour dough and hummus. Mushrooms on toast is not a new thing, in fact, it's part of classical French Cuisine. This vegan recipe has a lot going on in the flavour department and really packs a punch, yet maintains its self squarely in the healthy breakfast department.

Wild Mushrooms On Toast


The Mushrooms


Place a pan on a medium heat.

Add the oil and then the mushrooms.

Sauté until they start to brown.

Season with the pepper (don’t add salt)

Add the crushed garlic and spring onion and cook for 2 minutes.

Add the spinach, sauté for another 1 mins

Add miso and water remove from heat.

Taste and adjust the seasoning.

The garlic sour dough


Put a griddle pan on a high heat.

(if you don’t have a griddle pan you can toast the bread)

Rub the bread with the garlic clove and drizzle with a little olive oil.

When the pan is hot add the sour dough to the pan & griddle on both sides until cooked.

Place the bread on a plate, add the hummus and sliced avocado.

Top with the mushrooms, spinach, toasted sesame seeds, a touch of sriracha and enjoy.


250g wild mushrooms (sliced)

3 spring onions shredded.

1 clove garlic crushed

1 clove of garlic peeled

1 avocado sliced

1tsp White miso desolved in 2Tbsp water

1 hand full of washed baby spinach

2 slices of sour dough bread

3Tbsp hummus

Toasted sesame seeds. (Optional )

sriracha hot sauce (optional)

1Tbp olive oil.

Salt & pepper