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Wild Mushrooms on Toast

by Joel Gazdar, Aiste Gazdar from Wild: Plant-Based Recipes to Nourish your Wild Essence

This vegan-friendly recipe for mushrooms on toast is the perfect substantial breakfast to enjoy in autumn when wild mushrooms are at their best.

From the book

Aiste Gazdar, Joel Gazdar


Wild mushrooms on toast happens to be one of our most loved staples in the autumn/ winter season. The flavour and vibration of the mushrooms connects us to the time of the year and speaks tales of the wild forest. We love how simple yet delicious this dish is, making it the perfect addition to your brunch repertoire.

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2 tbsp sunflower or coconut oil
2 small shallots, finely chopped
3 cloves of garlic, minced
50g (2½oz) shiitake mushrooms, sliced
70g (2½oz) oyster mushrooms, shredded
50g (2½oz) wild chanterelles, shredded if large
4 tbsp white wine
4 tbsp water
140g (5oz/2 cups) kale, stalks removed
2 tbsp sweetcorn
2 tbsp cubed red pepper
½ tsp salt
pinch of pepper
To serve:
2–4 slices of toasted buckwheat bread
microgreens or fresh coriander


Heat the oil in a frying pan over a medium heat then add the shallots and garlic and sauté until the shallots become translucent. Add the three kinds of mushrooms and cook for 2–3 minutes until the mushrooms soften. Add the white wine and water. After 30 seconds, add the kale, sweetcorn, red pepper, salt and pepper and toss.

Serve on top of 1 or 2 slices of toasted buckwheat bread and garnish with microgreens or fresh chopped coriander. 

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