The sky in Portland has turned from blue to grey, and autumn is etching its way back into the landscape here. My cherry tree’s leaves are yellowing and bolting to the ground with every increasingly strong gust of wind, and apples are literally raining from the sky in the backyard (one hit me on the head the other day while I was feeding the chickens! Honestly it didn’t hurt as bad as I thought it would considering the height from where it came). With this cooler, wetter weather comes mushroom season, and there is no better and easier way to soak up this umami bounty than with some mushroom toast and fried eggs!
You can use any assortment of edible mushrooms for this mushroom toast, they will all taste equally amazing when caramelized with onions and cooked in this savory soy + oyster sauce medley. If you’re using really big mushrooms, though, you might want to cut them into smaller pieces/slices so that they cook faster and are also able to be lumped onto the toast more easily without big bits hanging off the side.
If you live in an area with forest around, I *definitely* recommend mushroom foraging this time of year. Just make sure to look up what edible mushrooms grow around your area before you go picking, and see if there’s a guided mushroom expedition so you can see firsthand the ones to pick around you. (FYI the *vast* majority of mushrooms are poisonous, so please don’t just pick them off the forest floor willy-nilly—be smart and be safe!) I have a whole guide on chanterelles foraging here that goes into more detail about finding these golden beauties of the fungus realm.
Enjoy the cooler, cozy weather, my friends! And I hope this mushroom toast gives you a rich and comforting way to start your autumnal mornings 🙂
Mushroom Toast with Eggs
This simple and delicious autumnal breakfast combines caramelized onions with umami-rich sautéed mushrooms. It's a comforting and flavor-packed meal that's as easy to make as it is enjoyable!
- 2 large slices sourdough bread toasted
- 1 small yellow onion about 4 ounces, chopped
- 2 tablespoons extra virgin olive oil
- 6 ounces mushrooms cut into 1/4-inch thick slices
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- Flake sea salt to taste
Heat 1 tablespoon of the olive oil in a medium-sized pan over medium heat. Add the onions and saute until transparent and lightly golden around the edges, about 10 minutes, stirring every 2 minutes.
Add the mushrooms and saute until they release their juices and darken slightly in color, about 8 to 10 minutes more, stirring every 2 minutes.
Add the soy sauce and oyster sauce and stir to coat. Cook for 5 more minutes, stirring every minute or so, then remove from heat.
During the last 5 minutes of cooking, heat the remaining tablespoon of olive oil in a medium frying pan over low heat. Crack the two eggs in the pan and cover the pan immediately. Allow to cook for 5 minutes, or until the whites of the egg are cooked but the yolk is still runny and jiggly. Remove from heat.
Evenly distribute the mushrooms between the two pieces of toast and top each with a fried egg. Sprinkle the egg with flake sea salt to taste. Serve immediately.