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Mushrooms on toast brian walsh pigeon house
Harry Weir, assisted by Brian Clarke

Mushrooms on toast with goat's cheese and candied walnuts

This is a fantastic dish from Brian Walsh of The Pigeon House that is perfect for breakfast or a light dinner.

Serving: 4
Time: Less than an hour
Difficulty: Easy


  • 100g/4oz caster sugar
  • 100ml/4fl oz water
  • 100g/4oz walnuts
  • Oil for deep frying
  • 500g/17oz mixed mushrooms, sliced
  • 8 flat cap mushrooms
  • 50g/2oz butter
  • 100g/4oz shallots, sliced
  • 50ml/2fl oz Madeira
  • 200ml/7fl oz cream
  • 1 bunch tarragon, chopped
  • 1 bunch chervil, chopped
  • Sourdough bread, to serve
  • 100g/4oz goat’s cheese
  • Honey, to garnish


  1. Bring the sugar, water and walnuts to the boil for 10 minutes until tender. Strain nuts and allow to dry. Deep fry in clean oil for two minutes until crisp.
  2. In a hot pan, fry the sliced mixed mushrooms in butter. Add sliced shallots and cook until tender.
  3. Deglaze the pan with Madeira and allow to reduce. Add the cream and reduce by half. Add chopped herbs.
  4. Meanwhile, drizzle the flat cap mushrooms with oil and place on a tray in a preheated oven at 180ºC/gas mark 4 for 15 minutes or until cooked through.
  5. Toast the sourdough bread.
  6. Place the cooked flat cap mushrooms on the toast. Spoon over the mushroom mix and crumble the goat’s cheese on top.
  7. Crush candied walnuts on top and drizzle with honey before serving.

Recipe courtesy of Brian Walsh from The Pigeon House. 

For more mushroom recipes, click here. 


For a slightly healthier version, replace the cream with crème fraîche.