I have always wanted to eat mushrooms on toast, but as most recipes call for cream, I’ve never eaten them. Last weekend I really wanted mushrooms as part of my breakfast so I made this loaded toast with ingredients I always have to hand. It turned out even better than expected and made for a great brunch dish! It is super easy, using minimal ingredients and is the perfect Sunday morning indulgence. I used the new Oats & Flax sourdough bread from Gradz Bakery (available in Waitrose) and it was absolutely delicious. Better still, it is pre-sliced as I can’t slice bread evenly. If someone was to offer me a million pounds if I could slice an even slice of bread, I would still be poor! These mushrooms on toast would be great as a starter too, as well as a brunch dish. Or you could even spoil your special someone with breakfast in bed on a lazy Sunday morning.

Serves one

Ingredients

100g mixed wild mushrooms (I used shiitake and portobello)

1 tsp olive oil

1 garlic clove, finely chopped

1/2 red onion

3 tbsp red wine

1 tbsp soy sauce

Small handful of parsley

Salt and pepper to taste

Method

Firstly fry the onion and garlic in a frying pan with a little oil. Use a low-medium heat until starting to soften.

Add in the mushrooms. Cook for 5 minutes until soft.

Add the red wine and soy sauce and wait for it to soak into the mushrooms.

Add the parsley to the pan for one minute until wilted and then serve on your chosen bread.

I was gifted the bread from Gradz Bakery and it was such a lovely loaf. Soft and really tasty, I loved the addition of the seeds. This bread is perfect with a savoury topping.