Step-by-Step Instructions

Step 1 – Cook mushrooms

• Pan fry the red onion with a splash of olive oil for 2-3 minutes over medium-high heat, then add the mushrooms (do them in batches if needed, don’t overcrowd the pan). 
• Cook the mushrooms for around 5 minutes, then add a squeeze of fresh lemon juice, the capers, chopped fennel, and season to taste with salt and pepper. 
• Stir ingredients through and then remove from the pan.

Step 2 – Toast bread

• Add a splash more oil to the same pan and then add the bread, cut side down. Fry for 2-3 minutes or until the bread is lightly toasted. 

Step 3 – Assemble and serve

• Spoon some of the mushrooms and fennel mix on top of the bread, drizzle with a little olive oil, then garnish with a sprig of fresh fennel and serve.

Cooking Tips:

Cooking the Mushrooms

Don’t crowd the pan when cooking the mushrooms, as they tend to become mushy. If you’re cooking a large quantity, cook them in batches. 

Add Some Spice

If you’re looking for some extra flavor, experiment with adding some ground spice. Ground cumin will add an earthy flavor, add paprika for some warmth, or even some cayenne pepper for some heat.

Ingredients

This recipe is very simple and uses just a few humble ingredients you’ll find in most mediterranean pantries. It embraces earthy flavors from the mushrooms, sweet and anise flavors from the wild fennel, and a little tang from the red onion and capers. 

And of course, no Spanish recipe is complete without the use of some good quality extra virgin olive oil!

Best mushrooms to use

For an interesting variety of flavors and textures, use a few different types of mushrooms. The type of mushroom you use can really change the flavor and texture so it is best to experiment. 

Here are several types of mushrooms commonly used, each bringing something unique to the plate:

1. Cremini (Baby Bella)

• Flavor: Mild and earthy.
• Texture: Firm, holds up well when sautéed.
• Best for: Classic, everyday mushroom on toast recipes.

2. Portobello

• Flavor: Deep, meaty, and umami-rich.
• Texture: Dense and chewy.
• Best for: Heartier toasts, possibly with cheese or eggs.

3. Chestnut Mushrooms

• Flavor: Slightly nuttier than cremini.
• Texture: Similar to cremini.
• Best for: A slightly elevated version of classic mushroom toast.

4. Shiitake

• Flavor: Strong, smoky, umami-packed.
• Texture: Chewy caps, tougher stems (remove stems).
• Best for: Toasts with Asian or fusion influences.

5. Oyster Mushrooms

• Flavor: Mild and slightly sweet.
• Texture: Silky and delicate.
• Best for: Creamy or buttery preparations.

6. King Oyster (King Trumpet)

• Flavor: Subtle and savory.
• Texture: Very meaty; great for slicing.
• Best for: Grilled or seared pieces on toast for a luxurious feel.

7. Chanterelle

• Flavor: Fruity, peppery, and slightly nutty.
• Texture: Tender but with a bit of chew.
• Best for: Rich, elegant toasts with cream, herbs, or wine reductions.

8. Maitake (Hen of the Woods)

• Flavor: Earthy, woodsy, very umami.
• Texture: Delicate fronds that crisp beautifully.
• Best for: Crispy mushroom topping or mixed with soft scrambled eggs.

9. Enoki

• Flavor: Mild and slightly crunchy.
• Texture: Very thin and stringy.
• Best for: Light toppings, often used in Asian-inspired versions.

10. Morels (when in season)

• Flavor: Deeply earthy, nutty, and aromatic.
  Texture: Spongy, absorbs sauces well.
• Best for: Special occasion toasts, perhaps with a sherry cream sauce.

Wild Fennel

We used some wild fennel for this recipe. Wild fennel (Foeniculum vulgare) is a fragrant, feathery herb that grows abundantly across the Mediterranean.

Fennel grows extensively throughout Spain and can be found in large leafy bunches from Spring through to early summer. It’s usually pretty easy to find, and is often found along roadsides, fields, and rocky hillsides.  

Wild fennel is really no different from cultivated fennel and has a lovely subtle anise flavor. It’s a great herb to use with vegetable dishes, in soups and stew, or in fish and seafood dishes. Fennel works particularly well with salmon or cod (bacalao). 

Tips on using wild fennel in the kitchen

• 🧪 Don’t confuse Wild fennel with poison hemlock, which looks similar but lacks the anise smell and has purple blotches on stems. The easiest way to tell the difference is by smell. Wild fennel has a wonderful anise aroma that is evident as soon as it is picked, wild hemlock has no aroma when picked. 
• ✂️ Use scissors or a knife to harvest young fronds; avoid yanking off the leaves, as it can damage the rest of the plant.
• 🌱 Ethical foraging: Only take what you need, and never uproot the whole plant. Always forage from clean, non-contaminated areas (avoid roadsides with heavy traffic or sprayed zones).
• 💧Clean before cooking: Always clean your wild fennel stalks before cooking with them. Run them under some cold water and give them a gentle rub to remove any grit, then set aside to dry.

More Mediterranean Breakfast Recipes

• Poached Eggs with Spinach & Mushrooms on Toast
• Mackerel & Guacamole on Toast
• Spanish Pan Con Tomate/ Pa amb Tomaquet
• Ham, Eggs & Chips Spanish Style (Huevos Estrellados)

Nutrition Facts (per serving)

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