Skip to main content
Donal Skehan’s Creamy Wild Mushrooms on Toast

Donal Skehan’s Creamy Wild Mushrooms on Toast

Time 15 min    Difficulty   medium    Servings 2


  • 2 slices Rustik Sourdough bread
  • 2 tbsp olive oil
  • 2 sprigs thyme, leaves removed
  • 1 shallot, finely diced
  • Pad of butter
  • 3 cups wild mushrooms, roughly chopped if large
  • 1 garlic clove, minced
  • 3/4 cup double cream
  • 1/4 cup finely grated parmesan
  • Sea salt
  • Freshly ground black pepper


Heat one tablespoon of the oil in a large pan over a medium heat, add the thyme shallot and cook for 3-4 minutes until softened, add the butter and once melted toss in the mushrooms and garlic, fry for 6-8 minutes until they catch a little color and have softened, stirring regularly. Season to taste.

Reduce the heat, stir through the cream and half the parmesan, simmer gently for 2-3 minutes until slightly reduced. Season to taste.

While they are cooking, heat a griddle pan over a high heat. Brush each side of the sourdough using the remaining tablespoon of oil and then place on the pan for up to 1 minute either side until you get charred marks. Serve on a plate. top with the mushrooms and the remaining parmesan.