📝 About This Recipe
This elevated breakfast classic transforms humble fungi into a luxurious, bistro-quality meal using a combination of buttery textures and aromatic herbs. By searing the mushrooms until golden and deglazing with a touch of balsamic, we create a deeply savory profile that balances perfectly against creamy mascarpone and crusty bread. It is a sophisticated, vegetable-forward dish that proves breakfast can be both hearty and refined.
🥗 Ingredients
The Mushrooms
- 500 grams Mixed Mushrooms (combination of Cremini, Shiitake, and Oyster, sliced)
- 2 tablespoons Unsalted Butter (high quality, European style preferred)
- 1 tablespoon Extra Virgin Olive Oil
- 4 pieces Garlic Cloves (thinly sliced or minced)
- 1 teaspoon Fresh Thyme (leaves stripped from the stem)
- 1 teaspoon Balsamic Vinegar (for deglazing)
The Toast & Base
- 2 thick slices Sourdough Bread (cut from a fresh boule)
- 2 tablespoons Mascarpone Cheese (at room temperature for spreading)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
Seasoning & Garnish
- 1 pinch Flaky Sea Salt (Maldon or similar)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Red Chili Flakes (optional, for subtle heat)
- 1 tablespoon Parmigiano-Reggiano (freshly grated)
👨🍳 Instructions
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1
Clean the mushrooms using a damp paper towel to remove any grit; avoid washing them under water as they act like sponges and will become soggy.
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2
Slice the mushrooms into uniform 1/4-inch thick pieces to ensure even cooking and a consistent mouthfeel.
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3
Heat a large wide-based skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter, swirling until the butter foam subsides.
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4
Add the mushrooms to the pan in a single layer. Do not crowd the pan; if necessary, cook in two batches to ensure they sear rather than steam.
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5
Leave the mushrooms untouched for 3-4 minutes until the bottom sides are deeply browned and caramelized.
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6
Toss the mushrooms and continue to cook for another 3 minutes. Season with a pinch of salt and cracked pepper only after they have browned.
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7
Reduce the heat to medium. Add the remaining tablespoon of butter, the sliced garlic, and the fresh thyme leaves.
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8
Sauté for 1-2 minutes until the garlic is fragrant and golden, being careful not to let it burn.
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9
Deglaze the pan with the balsamic vinegar and lemon juice, scraping up any flavorful browned bits (fond) from the bottom of the skillet.
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10
While the mushrooms finish, toast your sourdough slices until the edges are golden brown but the center remains slightly chewy.
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11
Spread a generous layer of mascarpone cheese over each slice of warm toast.
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12
Pile the hot garlic mushrooms high onto the prepared toast slices.
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13
Garnish with chopped parsley, a sprinkle of chili flakes, a dusting of Parmigiano-Reggiano, and a final hit of flaky sea salt.
💡 Chef's Tips
Don't salt the mushrooms too early; salt draws out moisture which prevents the browning you need for deep flavor. Use a variety of mushrooms like Shiitake for earthiness and Oyster for a silky texture. If the pan looks too dry, add a splash of vegetable stock or white wine instead of more oil. Ensure your garlic is fresh; old garlic can turn bitter when fried. Rub a raw garlic clove over the toasted bread before spreading the cheese for an extra punch of flavor.
🍽️ Serving Suggestions
Pair with a perfectly poached egg on top for an oozing, rich yolk sauce. Serve alongside a crisp arugula salad with a light lemon vinaigrette to cut through the richness. A fresh cup of Earl Grey tea or a bold Espresso balances the earthy tones beautifully. For a brunch cocktail, a spicy Bloody Mary is the ultimate savory companion. Add a few slices of avocado on the side for added creaminess and healthy fats.