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Mushroom Brioche Toasts

Nutritional info per serving

  • Calories: 170
  • Fat: 11.2g
  • Saturated fat: 5.1g
  • Salt: 0.2g

Mushroom brioche toasts

A great starter or vegetarian brunch option, balsamic-glazed mushrooms and sweet toasted brioche are perfect partners. A smattering of parsley adds some colour to this flavour-packed dish


  • 1 tbsp olive oil
  • 25g butter
  • 200g brown cap mushrooms, cleaned and sliced
  • 200g Portobello mushrooms, cleaned and sliced
  • 1 garlic clove, finely chopped
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 6 slices brioche

Ready in: 35 minutes

Serves: 4


  1. Heat the oil and butter in a large non-stick frying pan until foaming. Add the mushrooms and cook over a fairly high heat for 3-4 minutes, until golden and just tender (you may need to do this in batches).
  2. Add the garlic and cook for a further minute.
  3. Pour in the balsamic vinegar, stirring quickly to coat the mushrooms. Allow to bubble for a few seconds, then remove from the heat.
  4. Season, and stir in half the chopped parsley.
  5. Meanwhile, toast the brioche slices on both sides until golden, then cut each slice in half and divide equally among serving plates.
  6. Spoon the mushroom mixture over the brioche and sprinkle with the remaining parsley to serve.


Clocktower Marlborough Sauvignon Blanc 2012

A mouth-watering aperitif with enough fruity flavour to stand up to seafood and vegetarian dishes


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