- 24.04.2020

Fast Food - Maëlan's Mushroom Toast

Maëlan, our in-house carpenter and joiner, also happens to love cooking. Once a month, he prepares lunch for a bunch of us - the lucky few - at work. It’s a tradition that we absolutely love, and we thought it was high time to share some of his dishes with our community. Here’s a perfect recipe for those days in-between seasons. We’ll let the man himself do the talking. Tell ‘em, Maëlan!

wordsBjorn Dossche
picturesLouis Vielle


For this simple recipe, I’m counting on you to be creative and add your own flavor. Personally, I change it up a little every time I make it, so it was kind of complicated to write it down. You could say that the Mushroom Toast is more of a concept than a strict recipe to follow. Here we go. 


·       Two thick slices of country bread
·       Wild mushrooms (+/- 400 grams)
·       Vegetable broth
·       Cooked and mashed potatoes (with butter) or hummus
·       Parsley
·       One sliced onion
·       Two eggs
·       Two clusters of cherry tomatoes
·       Butter and/or olive oil
·       Salt, pepper and white vinegar

In function of the season and the time you have on your hands, don’t hesitate to replace the potatoes by hummus (for example) or a mixture of potatoes and turnip.


  1. Pre-heat the oven at 200°.
  2. Bring a large saucepan with water to the boil (add salt and some vinegar).
  3. Prepare some vegetable broth (or buy it pre-made).
  4. Place the clusters of cherry tomatoes on baking paper, sprinkle with olive oil and put them in the oven for 15 minutes.
  5. Take another saucepan to fry the onions during a couple of minutes, with some olive oil or butter.
  6. Turn up the heat and add the mushrooms and put the lid on for a couple of minutes to hold in the juice.
  7. Take the lid off every couple of minutes to add your vegetable broth little by little.
  8. At the end of the process, there should be no more juice at the bottom of the pan, but the mushrooms should still be tender. Add some parsley and season to your liking.
  9. Using a ladle, put the eggs carefully in the saucepan with boiling water, leave them in for 6 minutes.
  10. Place a cluster of cherry tomatoes on a plate, next to the slice of country bread on which you first put the mashed potatoes, then the mushrooms and finally the soft-boiled egg, cut in two halves at the very last moment.
  11. Add salt, pepper, some parsley and enjoy!


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