Dijon mushrooms on toast

Another day, another toast! This is possibly one of my favourites as it mixes some of my favourite things: bread, mustad and mushrooms.

This is perfect for brunch or for a quick and tasty lunch when you don’t have a lot of time to cook but you want something full of flavour and filling. I used sourdough bread for this one, but I think some toasted brioche may also be amazing and make it feel even more like a treat.

The ingredients are super simple: bread, olive oil, mushrooms, shallots, garlic, salt, pepper, rosemary, dijon mustard and double cream. The great thing as well is that you can adapt the creamy-ness of the mushrooms depending on how creamy you want it, the first time I made this I didn’t add much double cream, but after that I started adding a bit more.

I hope everyone enjoys it!

Dijon mushrooms on toast

Ingredients (makes enough for 2):

  • Olive oil
  • 200 gr of mushrooms (I used chestnut mushrooms)
  • 2 slices of toast
  • 1 shallot
  • 2 cloves of garlic
  • A pinch of salt and pepper
  • A bit of rosemary
  • 3 tablespoons of double cream
  • 1 tablespoon of mustard


  1. In a pan, heat up some oil and add the sliced shallots and the garlic cut into very small pieces until the onion is translucent. Cook over medium heat.
  2. Add in the mushrooms and the rosemary, salt and pepper and cook until the mushrooms are ready.
  3. Once they are ready, turn off the heat and add the double cream and the mustard, mix well very quickly so they don’t dry up.
  4. Once it’s all mixed, serve straight away over toast.
  5. Eat while it’s hot

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