Sauté Mushrooms on Toast

Sauté Mushrooms on Toast Recipe

Recipe by Sparky - Peas & Figs Resident Chef

Although mushrooms are available all year round, autumn is really the time for them. Increasingly, fresh mushrooms, both cultivated and wild are available at local markets. If you know what you are doing, fresh mushrooms that you have picked yourself are a real treat.

This is a very simple quick recipe that can easily be adapted and is very versatile. Instead of serving on toast have with beef or chicken. Try adding a splash of white wine and cream or a couple of spoons of béchamel (white sauce) at the end and use as a sauce for pasta, rice or meat.

Mushrooms absorb liquid very easily and tend to get soggy. Unless they are really dirty it is better to to just brush with a clean dry cloth or wash either very quickly.

Sauté is the French word for jump and it means that the food is just shaken around in the pan rather than stirred.


1. If the mushrooms are fairly small then you can leave them whole, otherwise halve or quarter them. Chop the onion and garlic.

2. Heat a frying pan or wok until hot, add a good splash of oil and add the mushrooms. ‘Jump’ once.

3. It is good to cook the mushrooms on a high heat occasionally ‘jumping’. You may also need to add a little more oil if the pan looks dry.

4. Once the mushrooms start taking on a nice colour reduce the heat and add the onions, garlic and butter. Jump a few times and cook for a few minutes until the onion softens but do not brown.

5. Add a splash of soy and the parsley and serve hot on fresh toast.

Food Tags


Preparation Time: 10mins

Cook Time: 15mins

Serves: 2 people


400g mushrooms

1 onion

2 cloves of garlic

Vegetable oil

Soy sauce 

1 tbls butter

1 tbls chopped parsley