If mushrooms on toast ever feature on the brunch menu, I’ll be the first to choose them, especially spooned over a crisp slice of toasted sourdough, as in this recipe for my Creamy mushrooms on toast.

Mushrooms are not only a gut-friendly prebiotic, they’re also one of the few plant sources of vitamin D, so I’d really encourage you to eat these delicious veggies during the darker winter months.

You can even increase the vitamin D content by leaving them in the direct sunlight for 20 minutes before eating.


  • Splash of olive oil
  • Knob of unsalted butter
  • 250g pack portobello or chestnut mushrooms, stalks removed
  • 1 clove garlic, crushed
  • 1 tbsp crème fraiche
  • 1 tbsp fresh parsley or tarragon
  • 1 tsp wholegrain mustard
  • Squeeze of lemon juice
  • 2 tsps harissa (optional)
  • 2 slices of toast


  • STEP 1

    Heat the oil and butter in a non-stick frying pan over a low heat. Once the butter has melted, add the mushrooms and stalks and gently cook for 3-4mins, stirring occasionally. Add the garlic and cook for another 1-2mins.

  • STEP 2

    Stir in the crème fraiche, mustard and parsley, bring to the boil, and cook for another minute. Squeeze over the lemon juice and season.

  • STEP 3

    Toast the bread, spoon over the mushrooms and serve immediately, with a little harissa on the side if using.

Add protein

Grill a few slices of pancetta until crisp. Break into pieces and scatter over the mushrooms to serve.


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (