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Piled-high Mushroom Toast

Serves 2-4
Total time: 40 mins
Prep time: 20 mins
Cooking time: 20 mins

Foraging season is upon us, and we thought we’d develop a versatile mushroom topping to accommodate any type of mushroom. If supermarket shrooms are your thing, great. If you’re in for the exotics, thumbs up! And, if you’re ready to take your adventure out to the wilderness, by all means, we’re here to support all foraging activities.
Honest Toil will work equally (incredibly) well in this dish, whichever your vibe is. There’s a lot of room to find which mushrooms you prefer here, and the same goes for the type of dairy you use. Greek yoghurt, ricotta, cottage cheese, and grated pecorino or parmesan would work.




6 tbsp Honest Toil extra virgin olive oil
2 handfuls (30g) pumpkin seeds
2 tbsp red wine vinegar
2-4 slices sourdough bread
½ tsp coarse sea salt to taste
Pepper to taste


650g mixed mushrooms, like 500g brown buttons and 150g Shimeji 
1 red onion
3 garlic cloves
5 thyme sprigs
Small bunch of parsley


150ml Greek yoghurt


Do your veggie mise en place

  • Tear the mushrooms into small pieces, discarding the stems. You can freeze the stems in a zip-lock bag to reserve them for a broth.
  • Cut the red onion in half through the root end, peel and slice thinly. Reserve some for garnish.
  • Peel and thinly slice the garlic cloves.
  • Pick the leaves from the thyme sprigs.
  • Finely chop the parsley and add it to a small bowl. Stir in 1 tbsp olive oil to prevent it from drying out.
  • Roughly chop the pumpkin seeds.

Cook the mushroom topping

  • Heat the oil in a wide, heavy-bottomed saucepan over medium-high heat until hot. It’s okay if you begin to see wisps of smoke - this way, you can get some browning on the mushrooms.
  • Add in the mushrooms and toss to coat in the oil. Season with coarse sea salt.
  • Cook for 8-10 minutes until the mushrooms have developed a nice golden brown colour.
  • Stir in the pumpkin seeds.
  • Reduce the heat to low, add the aromatics—onion, garlic, and thyme leaves—and cook, stirring often, until everything softens and the onion is bright pink, 2-3 minutes. 
  • Stir in the red wine vinegar and remove from the heat.
  • Stir in spoonfuls of Greek yoghurt until you reach the desired consistency.
  • Season with more salt and black pepper to taste.

Serve the piled-high mushroom toast

  • Toast 2 to 4 slices of crusty sourdough bread.
  • Smear some pumpkin oil onto your serving plate if you have.
  • Divide the toasts between your plates and spoon the mushrooms over each piece of toast. 
  • Top with parsley and some of the reserved red onion.
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