Black Trumpet Mushrooms on Toast with Soft-Boiled Egg & Fresh Basil

It’s always fun to scroll through SPUD’s produce list to see what’s come in season. An exciting item on their vegetable list this week is Wild Black Trumpet Mushrooms from Oregon. Sometimes I feel overwhelmed by the possibilities of what to create with an ingredient so rare and beautiful. This week I took the easy route by slapping them on toast…never fails.

Here’s how I served them…


1/4 lb Black Trumpet Mushrooms (a BIG handful)
4 Fat garlic cloves
2 tbsp olive oil
2 slices bread (I used Small Victory Bakery’s “Wholewheat Honey Seed”)
2 tbsp. Grainy mustard
4 Big basil leaves
Lots of pepper and salt
2 Soft-poached eggs


1. Soft boil two eggs (Urban Digs cage-free are my favourite). Here’s a good set of instructions.

2. In a small stovetop pan, heat your oil, then add mushrooms and minced garlic. Keep stirring them until their fully coated in oil and nice and soft (about 10 min).

3. Remove from heat and chop them very fine in a food processor or by hand.

4. Toast your bread and lather with a thick coating of grainy mustard. Add mushroom garlic mixture then sprinkle with thinly chopped fresh basil.

5. Add your egg, drizzle with evoo and sprinkle with lots of salt and pepper.

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