Mushrooms on toast

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September 27, 2012 by twodogjam

If you’re a mushroom fan, you’ll love this one. If not, you may be converted. Quick and simple but bursting with flavour. Delicious for a Saturday lunch, Sunday brunch or late night snack. Just add to your favourite toast, bagel or warmed ciabatta.


  • 1 cup of sliced flat mushrooms (about 4 large mushrooms. I peel off the outer skin, but some people just wipe off the dirt)
  • couple of tablespoons balsamic vinegar (try and use a good quality brand)
  • couple of teaspoons brown sugar
  • about 1 teaspoon dried thyme
  • extra virgin olive oil
  • salt and pepper

Add a dash of olive oil to heated pan and when warm add the mushrooms. Keep moving around the pan so they don’t stick.

Cook the mushrooms for about 3-4 minutes until starting to lightly brown and juice starts to leak from the mushrooms. Add the vinegar, sugar and thyme: the vinegar will bubble and evaporate. Keep moving the mushrooms in the pan. When all the vinegar has evaporated and you’re left with a thick glossy ‘sauce’ that coats the mushrooms, add some salt and pepper to taste and remove from the heat.

Now just add your mushrooms to a thick piece of buttered toast, or as in the picture, a warmed bagel topped with avocado.


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