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Best Brunch: Herby mushrooms and tomatoes on toast recipe

Photo: Mushroomy tomatoes

Photo: Mushroomy tomatoes

Danny likes a few sautéed mushrooms and a grilled tomato with his Saturday midday brunch. Although they sound tempting they never really appeal to me – I prefer the more conventional home smoked bacon, organic eggs and buttered toast from a homemade loaf.

A couple of weeks ago I found some mushrooms and a tomato knocking about in the fridge and decided to experiment. If I simmered them together with a little olive oil, butter and herbs would they transform into something that I would like to eat alongside my bacon and eggs?

They smelt delicious as they simmered on the hob. I served them on toast to soak up the juices and with just one bite I was hooked. We ate them this morning again with fresh Greek basil. If you let them simmer very slowly over a low heat they produce quite a lot of their own juice so all the fat that you need is a tsp of oil and a walnut sized knob of butter.

I’m going to experiment with these as a filling for individual savoury tartlets. With a little wine and garlic they would make a simple yet exquisite starter. The mushrooms and tomatoes combine into something far more heroic than the individual parts.

Herby mushrooms and tomatoes on toast recipe (for 2)


  • 120g of closed cup mushrooms sliced including stalks
  • 100g of tomatoes quartered and sliced
  • 1 heaped tsp of chopped fresh Greek basil
  • 1 tsp of olive oil
  • 1 walnut sized knob of butter
  • Salt and pepper to taste


  1. Put the olive oil and butter in a small saucepan.
  2. When the butter has melted add the sliced mushrooms, tomatoes and herbs. Simmer very gently until soft, stirring every now and then (this takes about 15-20 minutes).
  3. Serve on hot crisp toast (no need to butter this).

  Leave a reply


  1. Fiona Nevile

    Hi Springtime

    The mushroom dish is really tasty and so easy.

    The new camera arrived in a couple of days!

    It’s great. Has an internal memory so you don’t need a card unless you are doing a long shoot. It has a great big window at the back to view the shot when lining up.

    It’s a much simpler affair that the dead one (you could set it to manual mode just like an old fashioned professional camera). For £46.00 including courier it’s a steal. The camera took the shot above (auto/museum setting – so no flash) and the one on the next post with the flowers.

    Hello Holler

    Do try this if you like mushrooms. It’s delicious. Thanks for dropping by.

    Hi S.O.L.

    This is a real winner. My mum pointed out that it would be great with a sprinkle of parmesan.

    Hello Margaret

    Great minds eventually think alike!

    Thanks so much for the tip about adding onions; Danny would love that combo with steak.

  2. Margaret

    You must have been peeking in my kitchen this morning, LOL. This has been a favourite of ours for a long time. Like you it was invented when I had to use up leftover mushrooms and tomatoes. I add onion and they make a tasty treat to go with steak.


  3. I adore mushrooms. I think I will try this for defo! Thanks

  4. I would adore this for breakfast, or any other time for that matter. I do love mushrooms 🙂

  5. springtime

    Sounds wonderful, and perfect for brunch! My mouth is watering just thinking about it…

    Has the new camera arrived yet?!

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