After the avocado toast, mushroom on toast is one of my other anytime meals. It is quick and easy to make without too many ingredients. I have it with a soft-boiled egg for breakfast or top it with grilled chicken and a salad for lunch or dinner. The ingredients in this dish are few and very flexible. Some onions, mustard, chili flakes, and garlic - that’s it. The best part is you can use any mushrooms available readily. 

Good hearty bread is very critical to this dish. I love sourdough bread, but any firm baguette or french bread should work as well. 

  • ½ teaspoon red chili flakes
  • 1 teaspoon crushed garlic
  • ½ cup sliced red onions
  • ¼ teaspoon kosher salt
  • ½ teaspoon grainy mustard
  • 1 pound sliced baby Bella mushrooms
  • ¼ teaspoon fresh lemon juice
  • 2 slices of sourdough bread
  • ¼ cup of shredded gruyere chese
  • 2 boiled egg
  • Optional: Olive oil or flavored oil to drizzle and fresh herbs.


  1. Bring a pot of water to boil and gently add the eggs once it comes to a boil. Set a timer for 7 minutes. At the 7 minute mark, remove the eggs from the boiling water and add to a bowl of ice and cold water.
  2. Heat oil in a large flat bottomed skillet and add chili flakes and garlic once hot, stirring for a minute.
  3. Add onion, mustard, and salt and stir for 5-6 minutes until onions are softened.
  4. Next, add mushrooms and stir on medium to high heat until the mushrooms are browned and the liquid has evaporated.
  5. Peel the softboiled egg and cut them into halves.
  6. Toast the sourdough slices and top with hot mushrooms and sprinkle a tablespoon of shredded cheese.
  7. Don’t forget to drizzle with a touch of olive oil.  
  8. Enjoy!
Author Name
Teen Recipe Type

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