Roasted herby mushrooms

This recipe can be made with any types of mushrooms. We have used different types but you can easily make this with normal button mushrooms. You can serve them on toast, topped with a fried egg as we have done here, in a tart or as a side. They go particularly well with a fillet steak.

Roasted herby mushrooms


  • 400g mixed mushrooms
  • 2 tbsp butter, melted
  • 2 cloves garlic, finely chopped
  • 2 sprigs rosemary
  • Handful sage
  • 3 sprigs thyme
  • ¼ red chilli, chopped
  • Salt and pepper
  • 2 slices Maltese bread, toasted
  • 2 eggs
  • Fresh chives


  1. Pre-heat the oven to 200C.
  2. Chop or tear the mushrooms into bite-sized pieces and arrange in a roasting tray. Some of them may overlap but try and keep them to almost a single layer.
  3. Cook in the oven for 10-15 mins.
  4. Remove from the oven and discard any juices released by the mushrooms.
  5. Mix together the melted butter, rosemary, sage, thyme, chilli, salt and pepper and pour over the mushrooms.
  6. Mix well so that all of the mushrooms are coated.
  7. Return to the oven for another 10 – 15 mins.
  8. Fry two eggs in olive oil until the whites have set and the yolk is still runny.
  9. Season with salt and pepper.
  10. Place a layer of mushrooms on top of the toast. Any remaining mushrooms can be served on the side.
  11. Top with a fried egg and some fresh chives.

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