A very simple and tasty start to the day; serves two for a hearty breakfast or lazy brunch.

20 mins serves 4


150g Chestnut mushrooms
150g of Oyster mushrooms
2-3 wild garlic leaves
50ml Trewithen Dairy Clotted Cream
2-3 Bacon Rashers
2 Thick cut slices of Heligan Bread
40g Trewithen Dairy Unsalted Butter
1 Egg beaten with a splash of Trewithen Dairy Milk
200g of Fresh Breadcrumbs
100g of Plain Flour
Salt & Pepper
2 Chives


Finely chop the wild garlic and mix well with the Trewithen Dairy Clotted Cream.

Melt a knob of Trewithen Dairy Unsalted Butter in a pan and fry the bacon rashers until cooked, then set aside.

Cut the mushrooms into quarters and pané them (coat in breadcrumbs) by first dipping them in the seasoned flour, then coating well in the beaten egg mixture and finally rolling in the breadcrumbs.

Using the bacon pan, melt a knob of Trewithen Dairy Unsalted Butter then fry the breaded mushrooms for approx. 5-6 minutes until golden brown. Drain.

Pan fry the oyster mushrooms in some more butter stirring throughout.

To serve, toast the bread and then butter generously with the Trewithen Dairy clotted Cream mixture. Top with breaded mushrooms, oyster mushrooms and some bacon, then garnish with the chives.

TIP: Dale first cooked this dish at home for his fiancé who has never been a mushroom fan. Now she has mushrooms on virtually every dish she eats! So try it…