Versitile mushrooms are one of my favourite breakfast dishes. They can be served "on the side" or own their own. I particularly like using the large flat mushrooms but any will do. For something special, use a variety.

This recipe is for one serving so adjust for more people.


  • 150g mushrooms sliced or chopped if necessary
  • 1 spring onion chopped
  • 1 clove garlic chopped
  • 1 tab butter
  • splash (about 1 tab) balsamic vinegar
  • 1/4 cup cream
  • chopped parsley (optional if you have some)
  • salt and pepper to taste
  • buttered toast


  1. Melt the butter in a heavy bottomed frying pan or large pot then add the mushrooms.
  2. Cover and cook on a medium heat, stirring occasionally until the mushrooms are sweated down a little.
  3. Add the spring onion and garlic and continue to stir for a minute or so.
  4. Add the balsamic vinegar, stir then add the cream, parsley and seasonings.
  5. Serve on toast or on the side.

If you are using a variety of mushrooms, cook the meatier ones first then add the more delicate varieties such as enoki or oysters later in the cooking process.