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Forest Mushrooms on toast

Forest Mushrooms on toast

Prep 30 minutesCooking 25 minutes2 people

Dried Forest Mushrooms have the double bonus of adding flavour and texture to fresh mushrooms but also helping to create a sauce from the stock they produce, thickened with a little flour and enriched by Wholegrain Mustard. You could use other types of dried mushrooms and you could also simply reduce the stock down and add some cream, to make it a non-vegan version.


25 minutes

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30g Dried Forest Mushrooms

70ml Early Harvest Arbequina Extra Virgin Olive Oil

20g plain flour

2tbsp wine or white vermouth

2tsp Wholegrain Mustard

2 pinches ground nutmeg

250g button or chestnut mushrooms, cut into 4 or 6 wedges

½ onion, peeled and finely sliced

2 cloves garlic, peeled and finely chopped

1 sprig each of rosemary and thyme, leaves removed and finely chopped

2 large pieces of sourdough bread

Small bunch fresh flat leaf parsley (approx. 15g), leaves separated from stalk and roughly chopped (optional)

Salt and pepper, to taste


  1. Place the Dried Forest Mushrooms in a bowl and cover with 350ml boiling water. Set aside for 20 minutes, then strain the liquid off into another bowl and squeeze the water out of the Mushrooms.
  2. Pour 20ml of Olive Oil into a small saucepan, add the flour and place on a low heat. Stir with a small whisk to combine the two then add the wine and half of the mushroom stock and continue to whisk so that you have a smooth paste, increase the heat to medium then add the rest of the stock. Bring the mix to a simmer and continue to whisk for 5–8 minutes or until smooth. Whisk in the Mustard and nutmeg and set aside.
  3. Place a frying pan on a medium heat and when hot, add the remaining Olive Oil, then the onion, garlic, rosemary, and thyme. Season with salt and pepper and cook for 5 minutes, or until softened and beginning to turn golden. Add the button or chestnut mushrooms, season with salt, and turn the heat up a little. Cook for 5 minutes so the mushrooms release their water and soften, stirring to prevent the onion and garlic colouring too much. Add the soaked Mushrooms and cook for another 2–3 minutes to remove any excess water.
  4. Toast the bread. Meanwhile, add the Wholegrain Mustard sauce to the pan with the mushrooms and swirl around the pan so it coats the mushrooms. Keep the heat on medium so that everything is hot and when ready to serve, add the parsley.
  5. Place the pieces of toast on 2 plates then divide the mushrooms between the two and place on top. Top with freshly chopped parsley or chives if you wish.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.