How to make mushroom on toast with fried sage leaves
Julia Platt Leonard throws together a comforting twist on a classic snack
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Your support makes all the difference.If you have a thickly cut slice of sourdough bread, toasted to perfection, then you’re halfway to a meal. This is a comforting thought as you head home after a long day at work and wonder what’s for dinner.
And that’s one of the things that makes toast the ultimate comfort food. It’s what we eat when we’re feeling poorly and what we crave when it’s late at night and we should be sleeping.
Of course, toast doesn’t need anything to dress it up except for unsalted butter or a drizzle of really nice extra virgin olive oil.
But if it’s a meal – a proper meal – then sautéed mushrooms make the perfect partner. Mushrooms are up there in the comfort category too.
Growing up, the only mushrooms I knew were the white button variety or the strange creatures that came in a tin. I figured mushrooms didn’t have much in the way of nutrition but I was wrong.
They’re high in antioxidants, selenium, potassium, rich in B vitamins and an excellent vegan source of Vitamin D.
They also love cream which scores serious points and welcome a spot of mustard and some herbs. Thyme would be a great choice but here I’ve gone for fried sage leaves. It makes for a quick and easy dish that’s like a big hug. Not bad when you think it all starts with a slice of bread.
Mushrooms on toast with fried sage leaves
Serves 2
200g mixed mushrooms (oyster, brown, shitake)
8 sage leaves, washed and thoroughly dried
2 tbsp olive oil
20g unsalted butter
Salt and pepper
1 tbsp heavy cream
½ tsp dijon mustard
2 slices sourdough bread
Heat the olive oil in a small frying pan or saucepan. When it’s hot (a droplet of water should sizzle) add the sage leaves. You may want to do this in two batches. Fry for 15-20 seconds, turn with a pair of tongs and cook for another 10 seconds or so until crispy but not brown. Remove and drain on a dry piece of paper towel and set aside.
Take a damp piece of paper towel and gently clean the mushrooms to remove any dirt. Slice or gently tear the mushrooms into pieces. Place in a frying pan with lid. Drizzle the sage oil over them. Add salt and pepper and place over medium-high heat. Add the butter and cover. Stir occasionally until the mushrooms are tender and lightly browned. Remove from heat, add the cream and mustard and stir – adjust salt and pepper as needed.
Toast the bread and serve the mushrooms on top, garnished with the sage leaves.
@juliapleonard
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