Make this tasty breakfast for one in less than 10 minutes. Creamy mushrooms flavoured with thyme and served on a toasted slice of sourdough or tiger bread.
I know mushrooms tend to divide opinions: people usually either love them or they don’t. If you’re a mushroom fan, this quick single‑serve breakfast is for you. It’s simple, fast and full of flavour — perfect for a weekday morning or a leisurely weekend treat.
The mushrooms are pan‑fried in a little butter with fresh or dried thyme to build flavor. Once they’re softened and the cooking liquid has reduced, a spoonful of crème fraîche and a touch of Dijon mustard are stirred in to create a silky, tangy sauce that coats the mushrooms. Serve the mixture on a thick slice of toasted sourdough or tiger bread for a satisfying, savoury breakfast that takes less than ten minutes from start to finish.
This dish is ideal when you want something quick but still a little indulgent. It works well on its own or as the start of a larger breakfast. Add a soft‑poached egg on top if you want extra protein and a runny yolk to enrich the creamy sauce. Fresh herbs such as parsley or chives sprinkled over the finished toast brighten the flavours and add colour.
Creamy Mushrooms on Toast
- Author: Ciara Attwell
- Prep Time: 2 mins
- Cook Time: 6 mins
- Total Time: 8 minutes
- Yield: 1
- Category: Breakfast
- Cuisine: Healthy Breakfast
Description
Fast, creamy and delicious, this single‑serve recipe makes a great solo breakfast. Earthy mushrooms are enhanced with thyme and finished with crème fraîche and Dijon mustard to create a rich topping for rustic bread. The result is warming, flavourful and filling, yet light enough for everyday mornings.
Use the best bread you have available: a thick slice of sourdough or tiger bread gives great texture and soaks up the creamy juices without going soggy. If you prefer a lighter option, try wholegrain or seeded bread toasted until crisp.
Ingredients
- 150g mushrooms (trimmed and sliced)
- 1 tsp butter
- ¼ tsp thyme (fresh leaves or dried)
- 1 tbsp crème fraîche
- ¼ tsp Dijon mustard
- Sea salt and freshly ground black pepper, to taste
- 1 slice tiger or sourdough bread, toasted
Optional additions: a squeeze of lemon, a knob of garlic cooked with the mushrooms, chopped parsley or chives, and a soft‑poached or fried egg to top.
Instructions
- Prepare the mushrooms: wipe or gently brush them clean, trim the stems if needed and slice into three or four pieces depending on size.
- Heat a small frying pan over medium heat and add the butter. Once melted and foaming, add the sliced mushrooms and thyme, spreading them into an even layer so they contact the pan.
- Cook for around 5 minutes, stirring occasionally, until the mushrooms are softened and any released liquid has mostly evaporated. If they are crowded and steaming, increase the heat slightly to help evaporation.
- Reduce the heat to low, stir in the crème fraîche and Dijon mustard until the mushrooms are coated in a smooth sauce. Season to taste with salt and freshly ground black pepper.
- Toast a slice of tiger or sourdough bread until golden and crisp. Spoon the creamy mushrooms over the toast, allowing some of the sauce to soak in.
- Garnish with chopped parsley or chives if using, add a poached or fried egg for extra richness, and serve immediately while hot.
