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Sunday's Homemade recipes

Wild Mushroom & Toast Recipe

A quick, easy, fancy-ish brunch idea



  • Fresh, Bakery Quality White Sourdough or whatever bread makes you happy really

  • Salted Butter

  • Ricotta Cheese

  • Extra Virgin Olive Oil (EVOO)

  • Sliced Mixed Mushrooms

  • Fresh, Thinly Sliced Garlic

  • Finely chopped Sage, Thyme, & Rosemary

  • Sea Salt & Freshly Cracked Mixed Pepper

  • Lemon Wedge

  • Greek Feta


  • Extra Large Egg

  • White Vinegar


  • Freshly made coarse bread crumbs (toast left over bread in oven until crunchy then grate or blend

  • Extra Virgin Olive Oil (EVOO)

  • Freshly Chopped Herbs (Sage, Thyme, Rosemary, Oregano)

  • Freshly Chopped Garlic

  • Sea Salt


  • Fresh Continental Parsley

  • Fresh Chives

  • Pangrattato (optional)

  • Italian Glaze

  • Good Quality, Bottled Pesto


  1. Heat up non stick pan & melt butter.​

  2. Toast sourdough until golden brown on each side. Put on serving plate.

  3. On the same pan, sauté mushrooms, garlic, & herbs on EVOO. Season with salt & pepper to taste.

  4. Spread ricotta on toast. Add  sautéed mushrooms on top.

  5. Put poached egg.

  6. Nicely arrange feta on toast.

  7. Add lemon and the rest of the garnish around the plate. (Make it look pretty!)

  8. Finish with EVOO & cracked pepper.

  9. Devour!


  1. Fill​ a medium sized pot with water.

  2. Add white vinegar (1 part vinegar, 5 parts water ratio).

  3. Let it boil then drop down heat to low.

  4. Slowly drop egg unto water.

  5. Set timer to 3 minutes.

  6. Remove egg. Set aside in room temperature.​​

Tips for best results

Eggs must be:​

​- Fresh as possible (check the best before date).

- Kept at room temperature (not chilled).

- Cracked in a small ramekin before pouring unto water (to help hold the shape).

- Dropped as close as possible to poaching water.

PANGRATTATO (a.k.a. Poor Man's Parmesan)

Why Poor Man's Parmesan?

Back in the day, the peasants in Italy could not afford parmesan so they improvised by making bread crumbs from left over bread, sautéed with herbs, garlic, and olive oil to compensate for the flavour that parmesan gives to their pastas, risottos, gnocchi & other classic Italian dishes.

  • Heat up EVOO on non stick pan.

  • Sauté herbs & garlic on low heat until slightly golden.

  • Add breadcrumbs. Stir continuously to avoid burning the sides.

  • Season with salt to taste.



​- This can be kept for 3 weeks in an airtight container

- Great as topping for salads, rice, pasta and risotto.

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