The West

Scallops ith truffled butter crumb. Picture: Ian Munro/The West Australian

There’s nothing like mushrooms on toast for breakfast but when you use the world’s most expensive mushroom, the truffle, this dish transcends mere breakfast.

This is a luxe winter supper dish or a great light weekend lunch to be served with a salad and followed by a good cheese.

The secret to this recipe it to cook the mushies hard and fast in a thick-bottomed pan so that they don’t stew and have nice crusty caramelisation.

Serves four


A handful each of shiitake, Swiss brown, king oyster, button and field mushrooms.
80g butter
1 tablespoon of good olive oil
4-5 stalks of fresh thyme
Finely minced garlic (optional)
½ cup coarsely chopped parsley
Truffle to taste
Good, strong, fresh sourdough bread, thick cut for toast.


Slice the mushrooms to uniform thickness (keep them thick and rustic) and add to a very hot pan with the butter and oil. (Make sure the pan is wide enough so that the mushrooms don’t stew).

Add the thyme, stalks and all and, after about three minutes, add the garlic, if using.

Cook for another 3-4 minutes. Season with salt and pepper, take from the heat and add some sliced truffle and parsley; toss to combine.

Toast thick slices of sourdough and brush with a light smear of olive oil. Divide the mushrooms between the four slices, drizzle pan juices over and shave more truffle on top for presentation and big, big flavour.

The West Australian

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