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Miguel’s Mushrooms on Sourdough, Spanish Style

Yields2 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Mushrooms on Sourdough, Spanish Style

 ½ fresh garlic clove
 2 slices crusty bread (fresh or even a few days old), toasted or grilled
 1 large ripe tomato, at room temperature
 Generous drizzle of good quality extra virgin olive oil
 Sea salt and freshly ground black pepper, to taste
 ½ tsp Pinch Spanish paprika
 200 g Swiss Brown mushrooms, halved (1x punnet)
 1 tbsp butter
 ½ lemon, zested and juice
 3 sprigs thyme
 4 thin slices Jamón Serrano (remove if vegetarian)

Rub the fresh garlic against the grilled sourdough.


Halve the tomato and grate it on a box grater, discarding the skin onto a plate.


Place the grated tomato onto a plate, then add a splash of olive oil and season with salt, pepper and paprika. Stir to combine.


Spoon the ‘tomato sauce’ onto the 2 slices of bread.


On a griddle pan on high heat with a splash of olive oil, grill the mushrooms for 2 minutes each side till marked with grill lines. Then add butter, lemon zest, juice, and thyme and baste the mushrooms with a spoon.


Top bread with thinly sliced Jamón Serrano and mushrooms.

Top tip

Enjoy as is or try it with fried eggs and haloumi. Choose good quality sourdough, like Brasserie Bread, to best compliment the mushrooms and absorb the delicious flavours.

Nutrition Facts

Servings 2