Wild Mushrooms on Rye

At Nell we like to use a dark rye loaf which is packed with magnesium, which helps control blood pressure and optimize heart health. The high levels of soluble fibre can also reduce cholesterol. Delicious on sourdough or wholegrain bread too! Wild mushrooms are best as they have high levels of Vitamin D, however mushrooms treated with ultraviolet light will also be brimming with it. Commercially grown and non-ultraviolet treated mushrooms have very low levels of vitamin D as they are grown entirely in the dark.

Serves 2


2 or 4 slices of rye bread

2 garlic cloves, one cut in half, the other finely grated

2 handfuls of (mix of wild or a mix of button and chestnut) mushrooms, about 300g, cleaned and patted dry

50g hazelnuts, roughly chopped

2 tbsp. thyme, leaves picked off if you have the patience of a saint, otherwise just remember the stalks are there and avoid them on munching

Olive oil or truffle oil if you’re feeling really swanky

  1. Prepare the mushrooms, garlic and thyme. If the mushrooms are on the large size cut them in half.

  2. In a heavy based frying pan, heat up your oil. Throw in the mushrooms, try not to overcrowd them as this will result in a watery mess. Sauté for a few minutes, tossing (ahem) from time to time.

  3. Add your grated garlic, thyme and hazelnuts and sauté for 2 more minutes and pop down the bread to toast.

  4. When it is done, rub the toast with the halves of garlic and drizzle with good olive oil – Organic Greek is a current favourite. Season with salt and pepper and stir.

  5. Arrange the toast and spoon out the mushroom mixture. Add a final flourish of olive oil and crack of black pepper.