The best mushrooms on toast!

We received our first boxes of ‘live’ mushrooms last week and the children are already harvesting! What’s the best & easiest dish ever? Why, luxury mushrooms on toast!

Fresh from the garden: mushrooms, garlic, thyme
Recipe source: Melissa
Recipe source: 6 at home or 24 tastes 


  • Paper towel
  • Non-stick frying pan
  • Knives – bread, small
  • Chopping board
  • Grill trays
  • Tongs
  • Oven mitts, spoons
  • Serving plates

  • A good few handfuls of mushrooms
  • 2 garlic cloves
  • A sprig or 3 of thyme
  • 25g butter
  • Extra-virgin olive oil
  • Flaked salt
  • A loaf of great sourdough bread

 What to do:

  • Heat the grill on high.
  • Using a piece of paper towel, wipe the soil from the mushrooms. Never wash mushrooms!
  • Cut into fine slices, keeping a mushroom shape.
  • Peel and finely chop the garlic. Wash and spin-dry the thyme, leaving whole.
  • Heat the butter and tablespoon or two of olive oil in the non-stick pan until sizzling, and add the mushrooms, garlic, thyme stalks and a pinch or two of salt.
  • Toss or stir every minute or so for about 5-6 minutes. You want the mushrooms browned but lovely and soft.
  • Meanwhile, carefully slice the bread – you may find it easier to ask an adult to slice the loaf down the middle lengthways first, and cut each half separately – and place on grill trays.
  • Drizzle with a little olive oil and slide the bread into the oven to lightly grill, and turn over when needed – watching to make sure it doesn’t burn.
  • When ready bring the toast out from the grill using the oven mitts and divide among serving plates.
  • Spoon the garlicky, herby mushrooms over the bruschetta and grind over a little pepper if needed.
  • Eat at once!

 Notes: Why shouldn’t we wash mushrooms? How long do they take to mature? What do the mushrooms look like after one day – three days – five days? What else could you cook with a mushroom?

Categories: Kitchen Garden, Recipe | Tags: , , , , , | Leave a comment

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