- 8 oz white or mini cremini mushrooms
- 8 oz variety mushrooms (we used shitake, oyster, and portobello)
- 2 tbsp olive oil
- 2 garlic clove
- 1/2 C white wine (can use chicken broth)
- 1 tsp black pepper
- 1/4 C chopped parsley
- 1 tbsp chopped chives
- 2 thick slices Italian bread
- 2 eggs
- cooking spray
- Heat a large skillet over medium high heat.
- Spray bread slices with cooking spray and place in pan until bread is golden brown.
- Remove bread and place olive oil in pan.
- Using a food processor, chop the 8 ounces of white mushrooms to resemble a small coarse grind.
- Place this in pan along with the garlic cloves and black pepper. Sauté over medium high heat until nicely brown, about 5 minutes.
- Add white wine and cook for an additional minute. Remove from heat and add chopped parsley.
- Place in bowl. Add rough chopped remaining mushrooms and cook for 2 minutes.
- While the mushrooms are cooking, use a non stick pan sprayed with cooking spray and cook two eggs until whites are set.
- To assemble toasts, place half of the white mushroom mixture on toast and top with the variety mushrooms, then top with egg.
- Garnish with pepper and chopped chives.
- No white wine on hand? Substitute chicken broth.
- Our mushrooms on toast recipe features a Sunny Side Up Egg, but you can serve this recipe with eggs over medium or even scrambled eggs.
- We prefer a fresh sourdough bread (white or whole wheat), Italian Bread, or thickly sliced Country Bread. A crunchy crust is key.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Brunch
- Cuisine: American
- Serving Size: 2 toasts
- Calories: 331
- Sugar: 6.4 g
- Sodium: 229.8 mg
- Fat: 20.7 g
- Carbohydrates: 24.4 g
- Protein: 16.4 g
- Cholesterol: 186 mg
Keywords: eggs, toast, mushroom toast, wild mushroom, crimini, shiitake, vegetarian, brunch, breakfast, no cream