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mushrooms hummus sourdough

Wild Mushrooms, White Bean Hummus & Poached Egg on Sourdough

Fried wild mushrooms served on sourdough with butter bean hummus, egg and fried onions
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course brunch, lunch
Cuisine British
Servings 1 person


  • 1 tin butter beans
  • 1 garlic clove
  • 1 tbsp tahini
  • 1 lemon
  • olive oil
  • ½ onion (or one shallot)
  • 1 knob butter
  • 80 g mixed wild mushrooms
  • 1 egg
  • 1 thick slice of sourdough or other crusty bread


  • First make the hummus. Drain the beans and add them to a food processor with the peeled garlic clove and tahini. Blitz until smooth. With the food processor still running add olive oil until you are happy with the consistency. Squeeze in lemon juice and season to taste.
  • Dice the onion really finely. Heat some olive oil in a small frying pan and fry the onions until really crispy. Let them drain on kitchen paper until you need them.
  • Clean the mushrooms and tear any larger ones in half. Add a knob of butter to the same pan you used to fry the onions and let it melt. Then add the mushrooms and fry until golden.
  • Poach an egg in boiling water and put a piece of toast in the toaster. I find the time it takes to toast a piece of bread is the perfect egg cooking time for a runny yolk.
  • Spread the hummus on the toast and add the wild mushrooms. Top with the poached egg and sprinkle with the fried onions. Enjoy!


This will make more hummus than you need for one portion but it keeps in the fridge for a few days and makes a great snack.
Keyword brunch, butter beans, fried onions, hummus, lunch, poached egg, sourdough, vegetarian, wild mushrooms