Maitake mushroom toast is one of my absolute favorite things to eat for breakfast. It’s so easy to make, but tastes like something you’d get at a nice restaurant. I adore those sorts of recipes. And while breakfast is the obvious choice for this dish (hello, it’s toast), it’s actually really versatile! It’s filling enough to eat for lunch or dinner, and has complex and delicate flavors that would suit any meal beautifully. If you’re a mushroom lover, I really think you’ll be a fan of this one.
What the heck are maitake mushrooms?
Maitake mushrooms are a frilly looking mushroom with an earthy, yet delicate flavor. They have a beautiful texture that isn’t too chewy, especially if you chop them up. Fun fact: maitakes are also known as hen of the woods mushrooms! They can be a little bit hard to track down in stores. That said, I’ve had great luck finding them at farmer’s markets and Asian supermarkets. I’ve also been able to find them at Sprouts and Whole Foods lately. Hopefully that means they’re gaining popularity and will become easier to find.
Let’s talk eggs.
This maitake mushroom toast is topped with an egg. I thought a poached egg worked best for this recipe. The yolk drips into the mushroom and leek mixture and adds a nice, creamy richness. But if you’re not a fan of drippy yolks or poached eggs, that’s totally fine. Do whatever you like best! You’re the one eating this, after all.
Umm how do I poach an egg??
Poaching eggs is one of those culinary techniques that seems really difficult but is in fact extremely easy. To do it, fill a small saucepan about halfway with water. Bring that water to a boil, then add a splash of white vinegar. Other types of vinegar will work here as well. I just prefer white because it doesn’t tend to impart unwanted flavor into the eggs. The vinegar helps the egg whites congeal rather than dispersing into the water. There will likely still be some dispersal, but less than if you’d skipped the vinegar.
Next, you add your eggs. I like to crack each egg into an individual ramekin before adding it to the water. This helps to ensure a smooth deposit into the water, rather than a messy, splattered drop. Some people like to make a little whirlpool in the water with a knife before adding their eggs. I’ve done it many times. So you can do that if you’d like. It’ll poach either way, though. Add your eggs (one at a time), then decrease the temperature to low and let it sit for 4 minutes before fishing it out with a slotted spoon. If you’re going to use them immediately, transfer to a paper towel before adding it to your toast. Otherwise, transfer to an ice bath so that the yolk stops cooking and pop it in the fridge!
See, easy peasy. I will say that your eggs won’t always be the most beautiful. Personally, I don’t mind a rustic poached egg. If you want perfection every time, you can totally buy a mold. I’ve never used one so I won’t make recommendations, but they’re easy to find.
Visual learner? I filmed myself making this dish.
Here you go. Hope this helps!
Maitake Mushroom Toast (Vegetarian)
- 1 tbsp Unsalted butter
- 1 clove Garlic Minced
- 1 cup Leeks Thinly sliced
- 4 oz Maitake mushrooms Broken into pieces
- 1/4 cup Dry white wine
- 2 tbsp Creme fraîche
- 1/4 cup Parmigiano reggiano Finely grated
- 1 tbsp Lemon juice
- Salt To taste
- Black pepper To taste
- 1 tbsp Chives or chive flowers (Finely chopped if chives, separated if flowers)
- 2 slices Toasted sourdough
- 2 Large eggs
- 1 splash White vinegar
- Add butter to a large pan and melt over medium heat. Then add minced garlic and cook until fragrant. This should be about 30 seconds. Add sliced leeks and cook until tender (stirring occasionally), about 5 minutes. Then add maitake mushrooms. Cook (also stirring occasionally) until those too are tender. This should be another 5-8 minutes. Add white wine and stir. Then cook for a couple minutes, or until the wine has evaporated. Now add the creme fraîche, followed by the parmigiano reggiano. Stir to coat, then season to taste with salt and pepper. Finally, toss with lemon juice and set to the side.
- Poach your eggs! (Or cook them however you'd like.) To do this, fill a small saucepan about halfway with water and bring it to a boil. Add a splash of white vinegar, followed by your eggs (I like to put them in individual ramekins before adding them to the pot). Reduce heat to low, and let cook for 4 minutes, then transfer them to a paper towel lined plate with a slotted spoon. If you haven't already, toast your sourdough while the eggs poach.
- Now assemble! Add half the mushroom and leek mixture to each slice of sourdough, then top each one with a poached egg. Sprinkle chive flowers or finely chopped chives on top, and enjoy!
I’m seriously loving this meal right now, so if you make it I hope you feel the same way! Either way, let me know your thoughts in the comments or on Instagram! I always love hearing from you and seeing your creations.
Looking for more delicious breakfast ideas? Check out my vegan breakfast hash with Hodo Adobo Mexican Crumbles or my almond, blueberry and ricotta pancakes!
Also, this isn’t breakfast related, but my friends Angela and Mark over at Cooking with Wine wrote their first cookbook! It’s called Mangiamo and it’s full of absolutely decadent Italian recipes. It all looks delicious, and I’m super proud of them. So if that’s something you’re interested in (and who isn’t, really?), make sure to grab a copy!