Sunday mushrooms on toast

Sunday mushrooms on toast




  • 1 turkish bread
  • 30g butter
  • half a medium onion, finely chopped
  • 2 rashers short cut bacon
  • 350g mushrooms, sliced
  • half a cup white wine (optional)
  • 1 clove garlic, crushed
  • half a cup (125mL) chicken stock
  • half a cup (125mL) cream (or evaporated light milk)
  • 100g lettuce mix, to serve


Slice Turkish bread in half lengthways and then into 4 pieces that will fit in your toaster (or grill).

Heat a large non-stick frypan to medium heat. Melt butter and fry the onion and bacon for 2-3 minutes until starting to turn golden.

Add garlic and mushrooms and cook for a further 5 minutes or until golden and tender. Add wine (if using), stock and cream. Cook for 2 minutes, stirring, until sauce thickens slightly.

Toast Turkish bread, top with mushrooms and a handful of lettuce mix. A lovely Sunday brunch.


  • As mentioned in the Steak with creamy mushroom sauce recipe, we are currently experiencing an ongoing surplus of mushrooms.
  • I made this recipe with leftover mushroom sauce, leftover fried bacon and onion from the Stuffed potatoes and leftover Turkish bread from the pizzas I fried some more mushrooms in butter before adding in the leftover mushroom and bacon. Quick and easy and cleared out the fridge a bit!
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


Leave A Comment