Try our devilled wild mushrooms, then discover more toast topper ideas, wild mushroom ravioli and roast beef with marsala wild mushrooms.

This recipe comes from The Bath Arms, a Wiltshire inn that focusses on regional and seasonal ingredients.

Devilled mushrooms recipe


  • 100g mixed wild mushrooms
  • garlic oil, for drizzling
  • pinch of dried chilli flakes
  • 100ml strong beef stock
  • 100ml double cream
  • 2 large slices of sourdough
  • small bunch of chives, chopped


  • STEP 1

    Prepare and clean the wild mushrooms by brushing off any dirt and trimming away any woody stalks.

  • STEP 2

    Heat a heavy frying pan over a medium-high heat, add a drizzle of garlic oil and fry the mushrooms for 2 mins or until they’ve started to colour and any liquid that has been released has evaporated. Add the chilli flakes and some seasoning, and cook for a minute more.

  • STEP 3

    Add the stock and simmer the mixture until the liquid has thickened and almost evaporated. Pour in the cream and bubble until thickened and reduced.

  • STEP 4

    While the mushrooms are simmering, toast the sourdough and divide it between two plates.

  • STEP 5

    Add the chives to the mushrooms and taste for seasoning. Spoon the mushrooms over the toast to serve.

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