Three Mills Bakery Creamy Mushrooms on Toast

    Three Mills Bakery Creamy Mushrooms on Toast

    Winter is here, and these chilly mornings call for something warm, comforting and packed with flavour. We’ve got just the recipe to help you make the most of the season, and the incredible produce from our stallholders.

    This creamy mushrooms on toast recipe from the talented team at Three Mills Bakery is the perfect way to start your day. It features golden, sautéed mushrooms cooked in a rich blend of herbs and cream, all piled onto thick slices of their signature Dark Roast Loaf. Top with soft-boiled eggs and a sprinkle of fresh parsley for a breakfast that feels like a warm hug on a cold winter morning.

    You can pick up everything you need this weekend at the Market. Grab fresh mushrooms from Majestic Mushrooms, cream from Tilba Real Dairy, and of course, a loaf of that delicious Dark Roast from Three Mills.

    Recipe below or find it over at Three Mills Bakery.

    Creamy Mushrooms On Toast

    YOU’LL NEED

    Serves 4

    Soft Boiled Egg
    1L Water
    1L Ice Water
    4 eggs
    Flakey salt
    Saucepan

    Creamy Mushrooms
    350g Button Mushrooms
    100 ml Water
    15g Butter, unsalted
    2 cloves, garlic, finely diced
    1 small eschalot, small dice (¼ onion will also work)
    50 ml White wine
    150ml Pouring Cream
    TT Salt
    TT Pepper, (preferably white pepper)
    TT lemon Juice (optional)
    ¼ bunch Parsley (or favorite herbal garnish)
    2x saucepan

    Toasted Dark Roast Loaf

    4 slices of Dark Roast Loaf
    2-4 knobs salted butter
    Flakey salt



    METHOD

    Soft Boiled Egg

    1. Softly crack the wider end of the egg just enough to break through the shell.
    2. Place in a pot with tap water, bring to the boil.
    3. Take off heat and let it sit for 3-7 minutes (depending on our firm you want your yolk)
    4. Dunk your egg in ice water for 2 minutes and carefully peel.
    5. Set aside for later.

    Creamy Mushrooms

    1. Chop mushrooms and place in pan with water and butter
    2. Bring to boil and reduce until all of the water has evaporated
    3. The mushrooms will start to sizzle and brown, then place in diced garlic and eschalot and stir regularly
    4. Once the garlic and eschalot is fully cooked, deglaze with wine, then pour in cream.
    5. Simmer until the cream reduces by about half or until it becomes saucy (it should coat the back of a spoon).
    6. Finally, season with salt, cracked pepper and a squeeze of fresh lemon juice. Set aside to assemble.

    Toasted Dark Roast Loaf

    1. Place a saucepan over medium high heat and with butter and as soon as the butter foams place your slices in.
    2. If the butter is completely absorbed, place a little more and as soon as it melts, flip your bread into the butter and toast until both sides are golden brown and delicious.
    3. Remove from the heat and set on your plate.

    ASSEMBLY

    1. Take your freshly toasted bread and spoon on your creamed mushrooms.
    2. Slice the soft boiled egg in half and carefully place on the mushrooms sunny side up.
    3. Garnish with roughly chopped parsley, flakey salt, cracked pepper and a squeeze of lemon.
    4. Et voilà