Another tasty recipe from Giada’s Eat Better, Feel Better cookbook is Mushroom Toast, featuring olive oil, mushrooms, shallot, Tuscan kale, and eggs. This hearty Mushroom Toast recipe is perfect for either breakfast or dinner, serving up to 4 people.

Recipe Ingredients

• 5 tbsp of olive oil
• 1 lb of assorted mushrooms (such as cremini, shiitake, or oyster)
• 1½ tsp of kosher salt, divided
• 1 shallot, chopped
• 1 small bunch of Tuscan kale, tough stems discarded, chopped
• 3 tbsp of dry Marsala, sherry, or red wine
• 1½ tbsp of unsalted butter (preferably European-style)
• 4 slices of rustic bread (1-inch thick, gluten-free if desired), toasted
• ¼ cup of whole-grain mustard
• 4 large eggs

How To Make Giada Mushroom Toast

1. Heat Your Skillet: Place a large nonstick skillet over medium-high heat and add 3 tbsp of olive oil. Once the oil is hot, add the mushrooms and season with ¾ tsp of kosher salt. Stir occasionally and cook for about 10 minutes, or until the mushrooms turn deep golden brown.
2. Add the Shallot: Stir in the chopped shallot and cook for another 3 minutes. Keep stirring to make sure it cooks evenly and does not burn. This step adds a nice flavor to the dish.
3. Add the Kale: Toss in the chopped Tuscan kale along with ¼ tsp of salt. Cook the mixture for another 2 minutes, or until the kale wilts and becomes tender.
4. Deglaze the Pan: Remove the skillet from the heat and pour in the Marsala, sherry, or red wine. Use a wooden spoon to scrape up the brown bits stuck to the bottom of the pan. These bits are full of flavor. Add the butter and stir until fully melted and mixed in.
5. Prep the Toast: While the mushroom mixture is finishing up, spread 1 tbsp of whole-grain mustard on each slice of toasted rustic bread. Divide the mushroom and kale mixture evenly over the four slices of toast.
6. Cook the Eggs: Wipe the skillet clean with a paper towel and return it to the stove over medium heat. Add the remaining 2 tbsp of olive oil to the pan. Once the oil is hot, carefully crack the eggs into the pan. Season with the remaining ½ tsp of kosher salt. Cook until the egg whites are set, but the yolks are still runny, about 3 to 4 minutes. Spoon some hot oil over the whites if they need help setting.
7. Assemble and Serve: Top each slice of mushroom toast with a fried egg. Serve immediately and enjoy!

Recipe Tips

• Swap kale with spinach: If you don’t have Tuscan kale on hand, you can easily use fresh spinach. Just remember spinach wilts faster, so keep an eye on it while cooking.
• Try sourdough instead of rustic bread: Sourdough adds a slightly tangy flavor that pairs perfectly with the mushrooms. It’s my go-to when I want a bit more punch.
• Use truffle oil for extra flavor: Drizzling a little bit of truffle oil over the mushroom mixture before serving gives the dish a gourmet twist without much effort.
• Add garlic for extra depth: Adding one clove of minced garlic to the mushrooms can elevate the flavor. Just cook it with the shallot to avoid burning.
• Switch up the eggs: If you prefer poached eggs instead of fried, feel free to make the switch. Poached eggs add a lighter texture to this hearty dish.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Asparagus Scramble
• Giada Italian Sausage and Egg Bake Recipe
• Giada Breakfast Tofu Scramble