There comes a point — usually halfway through chewing yet another helping of garlic mushrooms on flabby white toast — when one begins to question life’s culinary choices. It’s not that there’s anything wrong with the classic; it’s just that it’s the kind of lunch that feels like it’s given up trying. Reliable? Yes. Exciting? Not even close.
So today I staged a quiet revolt in the kitchen. The aim: to reimagine the humble mushroom toast into something with depth, purpose, and a bit of swagger. Armed with a cupboard full of half-forgotten spice jars, a knobbly shallot or two, and a heroic slab of seeded sourdough, the usual suspects were promptly shown the door. No creamy sauce, no parsley garnish as an afterthought — just richly spiced mushrooms, bold herbs, and flavours that actually go somewhere.
This is toast for people who want their lunch to mean something.
🍄 Ingredients (serves 2 generously):
- 300–400g mixed mushrooms (button, chestnut, oyster, whatever you have)
- 1 large shallot or half a red onion, finely chopped
- 2 cloves garlic, finely chopped or grated
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried thyme or oregano
- ½ tsp fennel seeds (lightly crushed)
- A pinch of chilli flakes (optional)
- 1 tbsp soy sauce or tamari
- 1 tsp balsamic vinegar or pomegranate molasses
- 1 tbsp butter + 1 tbsp olive oil (or just oil if vegan)
- Fresh parsley or coriander to finish (optional but lovely)
- Salt and pepper to taste
- 2 thick slices of seeded sourdough bread
🔥 Method:
- Prep the mushrooms – Wipe clean and slice roughly. Don’t slice too thin — chunky is better here.
- Toast the sourdough – Brush lightly with olive oil and toast in a pan or oven for a golden crunch. Set aside.
- Sauté aromatics – In a large skillet, heat the butter and oil over medium heat. Add shallots/onions and cook until soft and just starting to caramelise.
- Add garlic & spices – Toss in garlic, paprika, cumin, fennel seeds, thyme, and chilli flakes. Stir for 30 seconds until fragrant.
- Cook the mushrooms – Add the mushrooms and a pinch of salt. Let them sit for a moment to brown, then stir. Cook until golden and the moisture evaporates (about 7–10 mins).
- Umami boost – Stir in the soy sauce and balsamic vinegar. Let it bubble for a minute to concentrate.
- Taste & finish – Adjust seasoning. Add a splash more oil if needed. Finish with fresh herbs.
🍽 To Serve:
Spoon the mushrooms generously over the toasted sourdough. Optional extras:
- A dollop of Greek yoghurt or labneh
- Crumbled feta or blue cheese
- A poached or fried egg on top
- A sprinkle of dukkah or za’atar if you’ve got it
As I sat with the last few crumbs clinging to my plate and the scent of smoked paprika still hanging in the air, it struck me that we don’t always need new ingredients — just a new approach. The seeded sourdough played its part like a well-seasoned actor, while the mushrooms, spiced and seared with intent, reminded me what this lunch can be when it stops playing it safe.
So if you’re stuck in a garlic-and-cream rut, consider this your invitation to branch out. Lunch (or dinner) deserves better. And so, dear reader, do you.
The Willoughton Wanderer 
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