Jamie Oliver Mushrooms On Toast

There’s this thing that happens when mushrooms hit a hot pan with butter—like a hiss and sigh all at once. That smell, the way it wraps around your kitchen? Kind of hypnotic. I made Jamie Oliver Mushrooms On Toast last weekend, half out of hunger, half just needing something grounding. It’s not fussy food. But it feels thoughtful. Maybe that’s why I keep coming back to it. Inspired by Jamie Oliver.

Ingredients Needed

For the mushrooms:

• 2 portobello mushrooms
• a glug of olive oil
• 2 garlic cloves, crushed
• knob of unsalted butter (around 20g)
• about 200g of wild mushrooms, torn—nothing too uniform
• black pepper, as much or little as you want

For the bread:

• 2 chunky slices of sourdough, something with a good chew

To finish:

• a couple spoonfuls of hollandaise (store-bought works, no shame)
• handful of tarragon leaves, torn up

How To Make Jamie Oliver Mushrooms On Toast

1. First thing—oven goes on. About 200 degrees C. You want heat, real heat.
2. Lay those big, meaty portobellos on a tray. Pour over some olive oil. Let it fall where it falls. Throw on one clove’s worth of garlic, crushed but not minced. Butter? Dab it here and there. Then in the oven. Don’t overthink it. Ten minutes, maybe a little more if they’re fat. You want them soft, edges curled, kind of slumped like they’ve relaxed.
3. While that’s happening, griddle on. High heat. Don’t be shy. Toast your bread until you see those deep lines, almost burnt in places. That’s flavor. I sometimes press the bread down with my fingers, just to get more contact. Feels satisfying.
4. Pan time. Medium-high, butter in. Then your wild mushrooms. Torn up like they’ve been foraged, not factory-picked. Throw in your other garlic clove, crushed. Stir it all around. You’ll smell when it’s ready. Takes about 3 minutes. Mushrooms darken, shrink, get glossy. Off the heat, in goes the hollandaise. Don’t worry if it’s not perfect. Just stir until it clings.
5. Assembly is kind of instinctual. Toast down. One portobello on each. Then spoon over the wild mushroom mix. Let it spill off the sides. Rough tarragon on top. Cracked pepper if that’s your thing. Serve. Eat. Be quiet for a minute.

Why I Love This Recipe

Honestly, It saved a bad day. I was cold, irritable, hadn’t eaten properly. This felt like a hug in food form. That hollandaise melting into warm mushrooms on crispy bread? Ridiculous. I didn’t even talk while eating it. Just made quiet, contented noises. You know what I mean.

Recipe Tips

• Don’t wash mushrooms. Ever. Just wipe. Trust me.
• If you don’t have hollandaise, soft scrambled eggs will hit the same comfort notes.
• Sourdough is ideal, but anything sturdy works. Not white sandwich bread though. That’s a no.
• Tarragon too floral for you? Try thyme. Or skip it.
• A little lemon zest at the end wakes everything up.

How To Store This Jamie Oliver Mushrooms On Toast

• At Room Temperature: Not for long. Maybe an hour. This isn’t sit-around food.
• In the Fridge: Keep mushrooms and bread separate. Airtight containers. Two days, tops.
• In the Freezer: Please don’t. The texture goes weird. Just make it fresh.
• Reheating: Pan is best for the mushrooms—medium heat until warm. Bread? Back on the griddle. Or in the toaster oven. Never the microwave. Unless you like sad toast.

Nutrition Facts (per serving)

• Calories: 363 Carbs: 21.2g
• Protein: 7.3g
• Fat: 27.7g
• Sugar: 1.3g
• Fibre: 3g
• Sodium: 420mg

Let’s Answer a Few Questions!

Can I use different mushrooms?
Of course. Whatever’s knocking around in the fridge. Just avoid the watery ones. You’ll know.

What if I don’t have sourdough?
Use whatever bread gives you some chew and a bit of crust. Ciabatta’s great. So is a baguette. Even day-old bread, toasted, can shine.

Can I make it vegan?
Sure. Plant butter, a vegan hollandaise or just skip the sauce. Still solid.

Will kids eat this?
Mine did. Though one picked out the tarragon. Fair enough.

Can I prep anything in advance?
Yeah. Roast the portobellos earlier in the day. Reheat gently.

Try More Recipe:

• Jamie Oliver Mushroom Carbonara
• Jamie Oliver Sausage Rolls
• Jamie Oliver Mushroom Omelette