Round plate on a wooden table. One the plate is a mushroom-filled omelette on a slice of toast.

Mustard Mushroom Omelette on Toast

Mushrooms on toast is a classic British snack that dates back to I have no idea what I’m talking about. All I know is that it’s delicious. And anything delicious can be turned into an omelette.

This version takes a bit of a French twist with the addition of mustard and tarragon. It takes only a few minutes to prepare and makes a perfect snack for any time of the day.

To keep things as simple as possible, I used cremini mushrooms here. These are regular brown mushrooms, which are the same as white button mushrooms only slightly older (they become portabellos at full maturity).

Feel free to experiment and use any kind of edible mushroom in this recipe.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • 2 tsp Butter
  • 1 Egg, beaten
  • 1/2 small Shallot, finely chopped
  • a handful of Cremini Mushrooms, sliced
  • 1 splash White Wine (optional)
  • 1 tbsp Dijon Mustard
  • 2 tbsp Heavy Cream
  • 1 tbsp Tarragon, chopped
  • 1 slice of Bread, toasted
  • Salt & Pepper
  • Chives, sliced, to garnish
  1. Heat 1 tsp butter in a pan on medium heat. Add the shallots and cook until soft but not brown. Add in mushrooms and continue cooking for a few minutes.
  2. Pour in a little white wine to help remove any bits stuck to the pan and stir in mustard and cream. Turn down heat and cook until most of the liquid has evaporated and the mixture has become a thick sauce.
  3. Stir in tarragon and season with S&P. Remove from heat.
  4. Heat remaining butter in a clean pan and prepare omelette in preferred style, filling with mushroom mixture.
  5. Serve over buttered toast and garnish with chopped chives.

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