• 2 slice rustic sourdough bread, 1 inch thick
  • 3 oz. La Quercia Borsellino Salami, sliced thin
  • 1/2 lb. mixed mushrooms, such cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick
  • 2 eggs (either fried or poached)
  • small knob of butter
  • olive oil
  • grated pecorino or parmesan cheese
  • sea salt and freshly ground black pepper


  1. In small frying pan on a high heat, fry Borsellino in a little olive oil until crisp and golden, add mushrooms and turn the heat down to medium, add butter and season with salt and pepper.

  2. When the mushrooms are cooked down, toast bread, spoon mushrooms on toast and top with egg, parsley, grated cheese and a drizzle of olive oil.

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Mushroom Toast With Salami | All Day Breakfast Mantry

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