Posh Mushrooms and Bacon on Toast
This posh mushrooms on toast recipe is a twist on a classic, and is just sensational. My version of mushrooms on toast is ‘Poshed up' using a variety of mushrooms, crispy bacon, parmesan cheese and fresh thyme.
Posh Mushrooms and Bacon on Toast
Posh Mushrooms and Bacon on Toast
Posh Mushrooms and Bacon on Toast
Posh Mushrooms and Bacon on Toast is a delicious dish any time of day. For any Clarkson’s Farm fans out there, season 3 shows Jeremy Clarkson cooking mushrooms on toast for the entire crew for weeks on end as he worked through a severe surplus of mushies. After the episode aired, Reddit forums reported mushroom sales going through the roof in supermarkets, and I get it, it’s such a delicious simple dish, of course it would trigger mass cravings across the U.K.
Jeremy Clarkson, if you ever try this recipe, I hope you give it a thumbs up.
What you’ll love about this recipe
This has to be one of my favourite mushroom and bacon recipes, and there’s only a couple of steps! No cream (in case you were wondering). The variety of posh mushrooms not only tastes great but looks so pretty on a plate together.
How to make Posh Mushrooms and Bacon on Toast
You fry sourdough bread in butter and olive oil to make a giant crouton (yum), hit it with the cut side of a clove of garlic. Fry the bacon until crispy, saute the mushrooms in more butter on a medium high heat to get some nice golden brown colour. Then add the sauteed mushrooms and bacon to the toast, grate over a generous helping of parmesan cheese, and finish with some fresh thyme leaves and olive oil. Yum!
What are the best mushroom varieties for frying?
I love to use a range of mushrooms for flavour and texture. You usually can buy them in mixed punnets. Trim your mushies so that there's a flat surface on both sides to get a nice crispy coverage. I used King brown mushroom, oyster mushroom and swiss brown mushroom for this recipe. But even just using your standard button mushrooms will be super tasty.
Cooking tips and variations
- Cleaning your mushrooms: Don’t wash mushrooms or they will become waterlogged (eeeww). This will cause them to steam not crispy up when cooking. Brush them with a paper towel or a brush to remove any debris.
- Cooking your mushrooms: Frying mushrooms in a pan on medium high heat in olive oil and butter, will allow them to get golden and caramelised gives them great texture and flavour. The key (in the voice of Julia Child) is to not overcrowd the mushrooms to avoid them sweating and going slimy, or cook them on too low heat. Work in batches if you’re doing a few pieces of toast. Add salt at the end of cooking them, salt draws out moisture and it would also cause them to steam.
- Keeping everything warm: Cook your toast and bacon first, then keep warm in a low oven to keep everything nice and toasty
- Variations: Subbing bacon for prosciutto or pancetta would be delish. You could use cheddar instead of parmesan and then give it all a toast under the grill or broiler. Another variation would be adding a little cream and parmesan to your mushrooms to make a sauce. I would also add the bacon back in at this point.
Fancy some more fancy toasts?
Be sure to check out my Smoked Salmon on Sourdough, unreal sardines on toast, and for something sweet, my roasted strawberries with whipped ricotta spread on to some sourdough is a delight.
This recipe calls for sourdough. You could go super indulgent and use a slice of brioche. You could also use a classic white loaf, or even ciabatta. Be creative with it.
For this recipe I wouldn’t recommend using dried mushrooms.
Ingredients and substitutions
How to make it - step by step!
Slice the Swiss brown or button mushrooms, slice and lightly score the king brown in a cross hatch pattern (this is totally optional but fun).
Preheat the oven to 80c / 176f. Add 1 tbsp olive oil and ½ tbsp butter to a pan on medium heat. When butter is melted, add sourdough, and cook for about 1-2 minutes on each side until nice and golden brown, checking for ‘done-ness’. Place on a baking tray and put in the bottom wrack of the oven to keep warm.
Wipe down the pan. Add 1 tbsp olive oil, and the sliced bacon. Cook until caramelised, stirring occasionally. Add to the pan with the toast to keep warm.
Wipe down the pan again, add 1 tbsp butter and ½ tbsp olive oil, melt together on a medium high heat then add the mushrooms, separating them and not overlapping one another. Turn after a couple of minutes when they become golden and caramelised, allow to crisp out on the other side. Season with salt and pepper.
To plate up, place a piece of sourdough on a plate, rub the cut side of a garlic clove over one side. Add your mushrooms and bacon. Grate over parmesan cheese, and scatter over a few thyme leaves and give a final drizzle of olive oil.
Slice the Swiss brown or button mushrooms, slice and lightly score the king brown in a cross hatch pattern (this is totally optional but fun).
Preheat the oven to 80c / 176f. Add 1 tbsp olive oil and ½ tbsp butter to a pan on medium heat. When butter is melted, add sourdough, and cook for about 1-2 minutes on each side until nice and golden brown, checking for ‘done-ness’. Place on a baking tray and put in the bottom wrack of the oven to keep warm.
Wipe down the pan. Add 1 tbsp olive oil, and the sliced bacon. Cook until caramelised, stirring occasionally. Add to the pan with the toast to keep warm.
Wipe down the pan again, add 1 tbsp butter and ½ tbsp olive oil, melt together on a medium high heat then add the mushrooms, separating them and not overlapping one another. Turn after a couple of minutes when they become golden and caramelised, allow to crisp out on the other side. Season with salt and pepper.
To plate up, place a piece of sourdough on a plate, rub the cut side of a garlic clove over one side. Add your mushrooms and bacon. Grate over parmesan cheese, and scatter over a few thyme leaves and give a final drizzle of olive oil.
Watch the how to video
Watch the how to video
Posh Mushrooms and Bacon on Toast
- 2 slices of sourdough bread
- 200g mixed mushrooms (I used king brown, oyster and Swiss brown)
- 200g streaky bacon, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 clove of garlic, cut in half
- 1/4 cup parmesan cheese, grated
- 1 tsp thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- Slice the Swiss brown or button mushrooms, slice and lightly score the king brown in a cross hatch pattern (this is totally optional but fun).
- Preheat the oven to 80c / 176f. Add 1 tbsp olive oil and ½ tbsp butter to a pan on medium heat. When butter is melted, add sourdough, and cook for about 1-2 minutes on each side until nice and golden brown, checking for ‘done-ness’. Place on a baking tray and put in the bottom wrack of the oven to keep warm.
- Wipe down the pan. Add 1 tbsp olive oil, and the sliced bacon. Cook until caramelised, stirring occasionally. Add to the pan with the toast to keep warm.
- Wipe down the pan again, add 1 tbsp butter and ½ tbsp olive oil, melt together on a medium high heat then add the mushrooms, separating them and not overlapping one another. Turn after a couple of minutes when they become golden and caramelised, allow to crisp out on the other side. Season with salt and pepper.
- To plate up, place a piece of sourdough on a plate, rub the cut side of a garlic clove over one side. Add your mushrooms and bacon. Grate over parmesan cheese, and scatter over a few thyme leaves and give a final drizzle of olive oil.