Cooking, Ireland
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Recipe: Mushrooms on Toast from The Tannery Cookery School, Dungarvan

Mushroom on brioche - Cooking class at the Tannery Dungarvan

Of all of the photos that I posted of my recent trip to Ireland, the mushroom on toast from The Tannery, in Dungarvan drew the most audible gasps. Gorgeous robust portobello mushrooms, draped in mushroom sauce (based on a beurre blanc) and resting on some brioche with a sliver of intense mushroom puree in between, it is perfectly autumnal in colour, texture and taste, and delicious.

It was one of my favourite dishes and I did promise to share the recipe, so here it is. Enjoy!

Mushrooms on Toast from The Tannery Cookery School, Dungarvan

Serves 4

4 slices of toasted brioche or country bread
4 field mushrooms
50g butter
2 cloves garlic chopped
Pinch chopped thyme
Salt and pepper

Mushroom Sauce:

175g/ 6 oz butter
2 tablespoons finely chopped shallots
50g/ 2 oz of dried mushrooms (porcini or similar)
Half teaspoon cracked black pepper
75mls / 3 fl oz dry white wine
150mls/ quarter pint chicken stock
75mls / 3 fl oz cream
55mls/ 1 fl oz sherry vinegar
Squeeze lemon juice
1 sprig rosemary
Splash of milk to thin the sauce down if it is too thick

Start with the mushroom sauce. This is an adaptation of the classic beurre blanc. Less vinegar is used so the subtle mushroom flavour is allowed to come through. Once it’s made, never to boil it as it will split. Unsalted butter is best for this but at a push, use salted and don’t season too much.

Melt a knob of the butter in a pan and add the shallots. Fry until transparent and add the dried mushrooms and pepper. Cook gently for one to two minutes and add the white wine, sherry vinegar, chicken stock and rosemary. Reduce by two thirds, almost until the mixture is syrupy. Add the cream and bring to a gentle boil.

Chop the remainder of the butter and whisk it in, little by little until its completely amalgamated. Take off the heat and check for seasoning.

Allow to stand for 15 minutes and pass through a muslin cloth. Keep standing in a warm place until you need it. If you like, chop some chives and add them just before serving.

While it’s standing you can get on with the rest.


Preheat the oven to 180 degrees.

Melt the butter with the garlic and the thyme. Place the mushrooms, cut side up on to a lightly buttered tray. Brush with the garlic and thyme butter and bake in the oven until softish, approx 6-7 minutes.

Place on top of the toasted brioche and spoon the mushroom sauce on top. You could also serve Serrano or parma ham on top of this.

Cooking Class at The Tannery Cookery School, Dungarvan




  1. WoW, I love mushrooms but who knew they could look so well… sexy!!

    Loving the mushroom sauce, will have to try this!


  2. You beat me to it! Wasn’t it a brilliant meal? I’m planning a return visit with the husband next year; there’s something very romantic about that hometown of yours!

  3. Ailbhe says

    Who could have thought “mushrooms on toast” could be so delicious? And then we had Paul’s Dungarvan Bouillabaisse, mmm…. Lovely trip wasn’t it?

  4. Miguel says

    Standing ovation, happy tummies, return promises from friends! Thanks Niamh!

  5. Pingback: Favourite Bites of 2010: Part 1 (Recipes, Travel and Posh Lunch Club) « eat like a girl

  6. Niamh
    I presume there is a wee bit more bread on the table to wipe up all the fab juices, sauce ? I only cam across your blog yesterday, today I made salmon fishcakes and rhubarb fool for my mum for lunch, such simplicity is what I needed, however I can’t see myself getting away from your blog, hopping back and forth..and the photo of the fool! my grandson (7) did not like the second photo of it boiling in the pot! win that prize was brilliant. And a book to look forward to too..oh gosh, I won’t have time to update my photo blog. Thanks. Una

  7. Ed DeVarennes says

    Looks like a wonderful stop on next spring’s trip to the other side of the “pond”.

Over to you! Your comments - I would love to hear from you :)