Posh Mushrooms on Toast

Here's something that’s super quick and easy, a meal to cook on a Tuesday when you want an excuse to have wine with dinner, but can’t be bothered to make something that has a hundred ingredients and uses even more pans. Inspired by our tasting note for the Julien Collovray Mâcon La Roche-Vineuse – “Here is a wine so smooth, fresh and buttery, that you'll be reaching for the sourdough.”, as after reading that, I thought, let’s reach for the sourdough! The wine not only goes with the creaminess of the crème fraiche, but the yeasty sourdough flavour too, so this is perfect!

Pair me with: Julien Collovray Mâcon La Roche-Vineuse, Rully, David Moret, Oliver Zeter Pinot Noir, Soli Pinot Noir


Serves two greedy people, or four as a light meal

Suitable for vegetarians. Vegan adaptable.


  • 4 large slices sourdough bread
  • Knob of butter, plus more for spreading on the sourdough toast, if you’re feeling super indulgent
  • 350g mixed mushrooms
  • 1 garlic clove, crushed and chopped
  • 4 tbsp crème fraîche (use Oatly™ Creme Fraiche if you're making this vegan)
  • Handful parsley leaves, finely chopped


  1. Pour a large glass of wine. Cooking is always better with wine.
  2. Get the slices of sourdough into your toaster, ready to go.
  3. Melt the butter in a frying pan on a medium heat, being careful that it doesn’t brown. Add the mushrooms and turn the heat up, cooking for 3 to 5 minutes, until the water that they release is starting to reduce. At this stage, add the garlic and crème fraiche.
  4. As soon as you’ve added the crème fraiche, start toasting the bread.
  5. After about 5 mins of the mushroom mixture bubbling, the toast will be done (this should give enough time for buttering the toast, too). Stir the parsley into the mushroom mixture and add a pinch of salt and a crack of black pepper. Take it off the heat and pour straight onto the toast. Enjoy straight away with the wine.