Sarson’s Signature Mushrooms On Toast

Serves
2 - 3
Prep time
20 minutes
Cook time
15 minutes

Come breakfast, brunch, lunch, or dinner, this Sarson's twist on the classic mushrooms on toast is a must-try!

The recipe involves marinating your mushrooms in Sarson's Signature Seasoned Malt Vinegar to give them extra umami, then pan-frying them and serving them with soft poached eggs and a sprinkle of parmesan. It's the perfect treat for the weekend and tasty way to impress your friends and family.

Made using Sarson's Signature Seasoned Malt Vinegar

Ingredients

  • 5 tbsp Sarson’s Signature Seasoned Malt Vinegar, plus extra to finish
  • 500g mixed mushrooms, sliced
  • 1 small shallot
  • 1 clove of garlic
  • 1 small handful fresh tarragon, finely chopped
  • 1 slice of toasted sourdough per person
  • 2 eggs, per person
  • 1 glass of white wine
  • Fresh chives, finely sliced, to garnish
  • Parmesan, to garnish
  • Butter, for cooking

Method

  1. Soak the mushrooms in the vinegar for at least 20 minutes for a quick marinade.
  2. Melt the butter in a medium-hot pan with a little oil. Add the mushrooms, shallots, and garlic to the pan and roast until the mushrooms start to take on some colour. Add the wine and reduce until it have almost completely disappeared.
  3. Add the tarragon. Season to taste. Spoon over the sourdough toast, add the poached eggs on top. Grate over the parmesan. Garnish, serve, and enjoy!