Mushrooms on Toast

Enjoy it as a meal, an appetizer, or as a side dish! This rich, buttery mushroom toast by Chef Matt Basile, with a poached egg nestled on crisp sourdough bread, is sure to please. Serving as the ultimate comfort food, it can be easily personalized using seasonal ingredients and makes for a great addition to your next holiday gathering.

Prep Time:
15 min
Cook Time:
30 min


  • 2 Spanish onions, finely chopped
  • 1 tbsp ( 15 mL ) butter
  • ¼ cup ( 60 mL ) maple syrup
  • ½ cup ( 125 mL ) butter
  • 4 cups ( 1 L ) baby button mushrooms
  • ¾ cups ( 175 mL ) Gorgonzola cheese
  • 2 lemons, for juice and zest
  • 2 eggs
  • ½ cup ( 125 mL ) white vinegar
  • 2 slices sourdough bread
  • 1 tbsp ( 15 mL ) finely chopped chives
  • Pinch of salt
  • Pinch of pepper


  1. Finely chop onions. In a large skillet, add 1 tbsp (15 mL) butter and slowly cook and caramelize onions, stirring occasionally. Slowly pour in the maple syrup, stir and cook until fully reduced. 

  2. In a separate pan, add in the remaining butter and let it melt. Once melted, add in the mushrooms and cook them on medium-low heat. Once the mushrooms are soft and tender, add in the caramelized onions. Stir in the Gorgonzola cheese, until melted and smooth. 

  3. Zest lemon into a small bowl and set aside, then juice the lemon into mushroom mix. Stir.*

  4. For your poached eggs, bring a large pot of water to a boil and add salt. Let the water roll and bubble before adding in white vinegar. Using a spoon, quickly, but carefully, stir the water in a circular motion to create a small cyclone in the water. While the water swirls, crack your egg into the middle of the water and let cook for 5-6 minutes. Tip: Use a perforated spoon to remove the egg. Repeat the same process with the other eggs. 

    How to Poach an Egg

  5. Toast your slices of sourdough bread with butter on a skillet. 

  6. To plate, spoon buttery Gorgonzola mushrooms on the toast. Top with a poached egg, lemon zest, a sprinkle of chopped chives and season with salt and pepper.


*The onions and mushrooms can be made the day before, kept in the fridge and reheated before starting to build your dish.