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Mushrooms on Toast Recipe by Chef Matt Basile

This rich, buttery mushroom toast with a poached egg nestled on crisp sourdough bread is sure to please.

Serving as the ultimate comfort food, it can be easily personalized using seasonal ingredients and makes for a great addition to your next holiday gathering.

Enjoy it as a meal, an appetizer, or as a side dish.

Chef Matt Basile Mushrooms on Toast
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Serves: 2


  • 2 Spanish onions, finely chopped1 tbsp (15 mL) butter
  • ¼ cup (60 mL) maple syrup
  • ½ cup (125 mL) butter4 cups (1 litre) baby button mushrooms
  • ¾ cups (175 mL) Gorgonzola cheese2 lemons, for juice and zest
  • 2 eggs
  • ½ cup (125 mL) white vinegar
  • 2 slices sourdough bread
  • 1 tbsp (15 mL) finely chopped chives
  • Pinch of salt
  • Pinch of pepper


Step 1: Finely chop onions. In a large skillet, add 1 tbsp (15 mL) butter and slowly cook and caramelize onions, stirring occasionally. Slowly pour in the maple syrup, stir and cook until fully reduced.

Step 2: In a separate pan, add the remaining butter and let it melt. Once melted, add in the mushrooms and cook them on medium-low heat. Once the mushrooms are soft and tender, add in the caramelized onions. Stir in the Gorgonzola cheese, until melted and smooth.

Step 3: Zest lemon into a small bowl and set aside, then juice the lemon into mushroom mix. Stir.

*The onions and mushrooms can be made the day before, kept in the fridge, and reheated before starting to build your dish.

Step 4: For your poached eggs, bring a large pot of water to a boil and add salt. Let the water roll and bubble before adding in white vinegar. Using a spoon, quickly, but carefully, stir the water in a circular motion to create a small cyclone in the water. While the water swirls, crack your egg into the middle of the water and let cook for 5-6 minutes.

Tip: Use a perforated spoon to remove the egg. Repeat the same process with the other eggs.

Step 5: Toast your slices of sourdough bread with butter on a skillet.

Step 6: To plate, spoon buttery Gorgonzola mushrooms on the toast. Top with a poached egg, lemon zest, a sprinkle of chopped chives, and season with salt and pepper.

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