mustardy mushrooms on toast

Mustardy mushrooms on toast

Every now and then I have a huge craving for mushrooms on toast. It's doesn't come every week, not even every month- but when it hits I go out and grab whichever mushrooms I can get my hands on and cook 'em all up, simple-styles. 

I know creamy mushrooms are what many crave, but me, I'd rather load them up with garlic, ghee (or butter), a dollop of mustard and a good big ol' squeeze of lemon juice at the very last second. You know, to brighten things up. A scattering of herbs from the garden and some buttered sourdough and I'm one happy lady. Crisis averted.

Mustardy mushrooms on toast
Mustardy mushrooms on toast

A few notes:
-My Perth cookbook launch sold out in less than a week! I'm gonna be super busy cooking for this early next week, so apologies in advance if things are a little quiet around here for a bit.
-Auckland (NZ) friends, keep the evening of April 24th free, there's gonna be a little launch in your neck of the woods. More info soon.
-Raglan (and Waikato) friends, we're going to have a little launch Anzac weekend, in Raglan. More info soon.
-Copies of my book have been shipped out to all bookstores in NZ/Australia yesterday and it may even be in your local store already! Raglan (NZ) friends and family, Atamira got their delivery today!
-For anyone who ordered from Emma's at Oxford (NZ), your books were shipped out yesterday so keep your eyes on that letterbox!
-If you haven't checked out the sneek peak of my book yet, click here.

Much love
xx Emm

Mustardy mushrooms on toast
Mustardy mushrooms on toast

mustardy mushrooms on toast
I used stock-standard button mushrooms here, but by all means use whichever mushrooms you like! To make this vegan simply use all olive oil in place of the ghee/butter. I used slices of my homemade gluten-free (+vegan) sourdough, the recipes in my cookbook!
Serves 1 (but can totally be adapted to feed more mouths!)

2 big handfuls of mushrooms, wiped clean with a damp cloth
2 cloves garlic, finely chopped
a little spoonful of ghee or a knob of butter
a splash of olive oil
a spoonful of wholegrain mustard (check it's gf)
sea salt and freshly ground black pepper
1/2 a juicy lemon
Toasted gluten-free bread, to serve
Extra virgin olive oil to drizzle, optional

Slice the mushrooms thinly. Heat a large frying pan over medium-high heat, add ghee/butter and a splash of olive oil. Add garlic and cook for 10 seconds or so until just fragrant before adding all the mushrooms. Cook, stirring often for a good 5-8 minutes or until mushrooms are golden and tender. Add mustard (as little or as much as you like) and season well with salt and pepper. Squeeze over the lemon juice and give the pan a good shake around. Serve hot over buttered gluten-free toast and a drizzle of olive oil if you like. Too easy.

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  • Reply
    March 25, 2014 at 5:56 am

    Yes, officially on the menu this week. Thank you, so simple and looks delicious.

  • Reply
    March 25, 2014 at 7:36 am

    Great minds think alike Emm ! I'm having a very mushroom-y week too. xx

  • Reply
    March 25, 2014 at 8:14 am

    Simple but good. Mushies on toast with garlic is a favourite.

  • Reply
    london bakes
    March 25, 2014 at 9:46 am

    Mushrooms have never been one of my favourite foods but in the last year or so, I've started to come round to them. This kind of garlicy, mustardy dish is the kind of thing that makes me even more determined to start liking them properly because you make it sound and look so delicious.

    • Reply
      March 25, 2014 at 11:57 am

      I only started eating (and enjoying) cooked mushrooms during my pregnancy with Ada! Before that I only liked super fresh thinly sliced raw button mushrooms in very small amounts. It's like my body needed their goodness or something!

  • Reply
    March 25, 2014 at 1:12 pm

    This sounds completely amazing!! And, GF sourdough??? You are a miracle worker. Can't wait to check out your book!!

  • Reply
    March 25, 2014 at 7:28 pm

    Ooooh delicious. Mushrooms on toast is a favourite of mine but I usually just go with lots of garlic and parsley. Definitely trying them mustardy!
    Huge congrats on the success of your book.

  • Reply
    Katrina @ Warm Vanilla Sugar
    March 25, 2014 at 10:07 pm

    This sounds so good!! Loving those freaking mushrooms…daaaaang!

  • Reply
    March 25, 2014 at 10:29 pm

    Not even a fan of mushrooms (although I do force myself to eat them from time to time) but this looks incredibly delicious. I CAN'T WAIT TO GET YOUR BOOK <3

  • Reply
    The InTolerant Chef ™
    March 26, 2014 at 12:52 am

    Oh very yummy indeed Em! Garlic is perfect with mushrooms- and just about anything else 🙂 Great news with the book too sweetie x

  • Reply
    molly yeh
    March 26, 2014 at 2:45 am

    oh YAY! congratulations on your book, emma!! i cannot wait for it to come out in the states.

    while i have never really enjoyed mushrooms, these photos (and mustard!) are making them all too tempting… 🙂 🙂

  • Reply
    Sini | my blue and white kitchen
    March 26, 2014 at 5:28 am

    This dish looks fabulous, Emma. I love mushrooms, and like you, I prefer them standing on their own, being the hero of the plate rather than drowning them in cream. And yay, for all these book-related news, friend! Sold out IN LESS THAN A WEEK? Cheers to that!

    • Reply
      March 26, 2014 at 11:28 am

      I know, crazy eh? Lotsa love xx

  • Reply
    Nicola Galloway
    March 26, 2014 at 5:56 am

    Yum mushrooms on toast ultimate comfort food. Love the addition of mustard and squeeze of lemon will try this for sure. Loving cooking from your book and super excited to review it next week. You have done an amazing job xx

    • Reply
      March 26, 2014 at 11:29 am

      Thanks so much Nicola! Can't wait to see your review xx

  • Reply
    Marta @ What should I eat for breakfast today
    March 26, 2014 at 11:05 pm

    I am so excited that I am in Australia when I learned about your book. I'm getting it. I am so grateful for your Raglan tip. To be honest I was in NZ only for 5 days and 2 first could not me worse. But then I've decided to go Raglan and I had such a lovely time. It is officially my favorite town in NZ 🙂

    • Reply
      March 27, 2014 at 5:43 am

      Oh that's SO great to hear that you loved Raglan Marta! It's a super special place right? I only wish that I was there so we could have met in person. Maybe the next time you visit 🙂 xx

  • Reply
    Jemima Immink
    March 26, 2014 at 11:51 pm

    These look amazing! I completely understand the mushroom craving, it just hits and needs to be satiated! I may need to stock up on mushrooms and do this again tonight…

  • Reply
    March 27, 2014 at 3:42 am

    You just cant go past delicious warm buttery mushrooms on toast, perfection!
    Congratulations on your cook book launch, Im just sorry I havent discovered your blog until now! Hello from a fellow Perth blogger, although my recipe posts are not so frequent because they tend to make me hungry 🙂
    Your images are beautiful and Iv already flagged a few recipes to try out especially with the cooler weather here and some nice warming comfort food on the menu at home!

    • Reply
      March 27, 2014 at 5:44 am

      Hi Michelle! Thanks for stopping by and introducing yourself 🙂 I have a few other bits and pieces coming up in Perth during May, so keep your eyes out for more info soon..
      xx Emm

  • Reply
    Bizzy Lizzy's Good Things
    March 27, 2014 at 4:14 am

    Is there anything nicer than fresh mushrooms Emm?

    • Reply
      March 27, 2014 at 5:45 am

      It's the perfect time of the year for them 🙂 xx

  • Reply
    Mairi @ Toast
    April 21, 2014 at 5:16 am

    I'm with you on the mushrooms, hold the cream! It can just seem a bit much for me for breakfast. These look great, butter & mustard….yum! See you next week for lunch & book launch 😊 Can't wait.

    • Reply
      April 21, 2014 at 12:18 pm

      Yay can't wait too Mairi! It's been what?… 3-4 years in the making this 'meeting'! xx

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