Mushroom on toast is one of the simplest, most satisfying breakfasts there is, and this version needs no cream or butter at all. Finely diced mushrooms are browned in olive oil with garlic and walnuts until golden and slightly crisp, then piled onto sourdough with smashed avocado and fresh baby spinach. The walnuts add a lovely crunch and a richness that makes cream unnecessary, so it’s completely vegan and ready in about 15 minutes.
It’s an easy weekend brunch, a quick light lunch, or a nourishing start to a busy weekday. Mushrooms are at their best in autumn too, which makes this a perfect seasonal recipe for cooler mornings.
Looking for more plant-based mornings? Browse our vegan breakfast ideas, or find more midday inspiration in our light lunches.
Mushroom on Toast with Walnuts and Avocado
This vegan mushroom toast is a deliciously simple breakfast, weekend brunch or light lunch. Finely diced mushrooms, garlic and walnuts are sautéed in olive oil until golden, creating a rich, savoury topping with a little crunch. Served over creamy smashed avocado and fresh baby spinach on toasted sourdough, this mushroom and walnut toast brings together earthy autumn flavours using just a handful of everyday ingredients.
Ingredients
For the mushroom topping
- 4 mushrooms, finely diced
- 4 large walnut pieces, roughly chopped
- 1 garlic clove, finely chopped
- Olive oil, for sautéing
For the toast
- 1 slice sourdough bread
- ½ small avocado
- 1 small handful fresh baby spinach
Method
- Finely dice the mushrooms and garlic, then roughly chop the walnuts into small pieces.
- Heat a little olive oil in a frying pan over a medium-high heat. Add the diced mushrooms and sauté for approximately 5–7 minutes, until their moisture has evaporated and they begin to brown.
- Add the chopped garlic and walnuts. Stir-fry for another 1–2 minutes, allowing the walnuts to toast lightly without burning the garlic.
- Meanwhile, toast the sourdough until golden and crisp.
- Smash the avocado with a fork and spread over the warm toast.
- Arrange the fresh baby spinach leaves over the avocado.
- Spoon the warm mushroom, garlic and walnut mixture over the spinach. Serve immediately.
Cook’s note: Finely dicing the mushrooms rather than
slicing them creates a lovely texture
when combined with the chopped walnuts.
Allow the mushrooms to brown before
adding the garlic and walnuts, so the
mixture develops a rich, savoury flavour.
The warm topping also gently softens
the fresh spinach underneath.
Optional variation: Try adding a few drops of balsamic
vinegar to the mushrooms during the
final minute of cooking. Its sweet
acidity could complement the earthy
mushrooms and toasted walnuts.
The original recipe is delicious
without it.
Serve It Beautifully
Handmade Speckled Stoneware Plate
EveryStoryStudio · from £24
Simple food deserves a beautiful plate. Earthy speckled tones that suit mushrooms and sourdough perfectly, and the 20cm medium is just right for a slice of toast.
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Space Ceramic Non-Stick Frying Pan, 24cm
Joseph Joseph · £100
A good ceramic non-stick pan browns mushrooms beautifully with just a little olive oil, and the walnuts toast without sticking. The handle folds flat for neat storage.
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Further Reading
- Easy Vegan Mushroom Pâté A rich, savoury spread that’s perfect on toast, crackers or a sharing board.
- Mushroom Miso Soup (Video Tutorial) A warming, umami-packed bowl for cooler autumn days.
- All Vegan Recipes Browse our full collection of plant-based breakfasts, lunches and dinners.