Dilled Mushroom Toast

Time: 20 minutes

Serves 4

Music Selection: Jungle Book – Bare Necessities

Dilled Mushroom Toast was a dish my mom made when I was growing up and in my opinion, she never made it often enough! It was so simple and so savory. If you like a creamier texture, then butter the toast and add the cream. If you like a healthier version, add the spinach on the bread (or add it into the mushrooms while frying). Finally, my 19 YO son suggested that as a dinner dish, you could add a splash of white wine (now, why didn’t I think of that!). This is one of those dishes that reminds me also going mushroom picking in the forest with my mom and grandma. So, watching a forest scene about a bare necessity dish for breakfast and dinner should get you off to a great day. Enjoy.


4 slices of toast – sourdough or potato bread are great

Butter for toast (optional)

½ cup red onion, diced (can use shallots or green onions)

5 cups of fresh button mushrooms, sliced – (optional – use an assortment of different mushrooms)

2 Tbsp fresh or dried dill, minced

1 clove garlic, minced (optional)

Handful of fresh spinach (optional)

4 eggs (optional)

¼ cup heavy cream (optional)


Supper option – add a splash of white whine


Toast bread and butter if desired. Place one on each plate.

Meanwhile, in frying pan, place some oil or butter and fry up 4 – 8 eggs until over-easy. Remove from heat and place aside.

In same pan, add more oil/butter and then sauté the onion, garlic, and mushrooms. When the onion is soft, add the dill. If you want to add cream, wine or chopped spinach (otherwise, hold spinach as a layer on the toast if you want it crispy), add it now and let it reduce a bit. Salt/pepper to taste.

To ensemble: On toast, place a thin layer of fresh spinach, if desired. Then add a big portion of the mushrooms. Top with a runny egg and dash of dill!

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