Make breakfast magical with mushrooms: A fresh morning start

Mushrooms are one of those products that deserve much more attention in our kitchen—especially in the morning. They not only taste great but are also rich in nutrients. They contain B vitamins, vitamin D, as well as minerals such as potassium, copper, and selenium. This makes them support the immune system and help maintain healthy bones.

Regular consumption of mushrooms can bring many health benefits. Studies have shown that mushrooms can lower cholesterol levels and support cardiovascular health. Additionally, due to their fibre content, they help maintain a healthy body weight. All of this makes mushrooms fit perfectly into the idea of a balanced breakfast: they provide energy, do not burden the body, and can be prepared in dozens of ways.

Mushrooms are extremely versatile in the kitchen. You can fry, bake, cook, and even eat them raw. They are an excellent addition to salads, egg dishes, sauces, and meats. Their mild taste makes them compatible with many dishes. Below, you'll find three breakfast ideas with mushrooms as the main feature: a nutritious frittata, baked mushrooms with egg, and crispy bruschetta.

Ingredients (for 2 servings):            

• 5 eggs,
• 150 grams of mushrooms,
• 2 handfuls of fresh spinach,
• 50 grams of feta cheese,
• 1 small onion,
• 1 tablespoon of olive oil,
• salt, pepper, dried oregano.

Preparation:

1. Thoroughly wash and slice the mushrooms. Finely chop the onion, and rinse and dry the spinach.
2. Heat olive oil, sauté the onion, then add the mushrooms. Cook until they evaporate their moisture and become slightly golden.
3. Add spinach and sauté for a while until it wilts. Beat the eggs in a bowl with salt, pepper, and oregano.
4. Pour the egg mixture into the pan and cook on low heat for 2-3 minutes. Sprinkle with crumbled feta and transfer the pan to an oven preheated to 175°C (grill or top-bottom function).
5. Bake for 5-7 minutes, until the top sets and slightly browns.

Ingredients (for 2 servings):          

• 4 large portobello mushrooms or large-capped regular mushrooms,
• 2 eggs,
• 2 tablespoons of grated cheese (e.g., cheddar, parmesan),
• 1 teaspoon of butter,
• salt and pepper to taste,
• chives for sprinkling.

Preparation:    

1. Clean the mushrooms and remove the stems. Place the caps in a baking dish, brush with butter, and lightly salt.
2. Bake in an oven preheated to 175°C for about 8 minutes. Next, crack an egg into each mushroom, sprinkle with cheese, and season with salt and pepper.
3. Bake for another 10-12 minutes, until the whites set and the yolks remain runny. Before serving, sprinkle with chopped chives.

Ingredients (for 2 servings):              

• 4 slices of sourdough bread or baguette,
• 200 grams of mushrooms,
• 1 garlic clove,
• 1 tablespoon of olive oil,
• 1 tablespoon of butter,
• fresh thyme or parsley,
• salt and pepper,
• optionally, a little parmesan.

Preparation:      

1. Slice the mushrooms thinly. Heat olive oil and butter in a pan and sauté the garlic.
2. Add the mushrooms, season with salt and pepper. Cook until they evaporate their moisture and become golden.
3. Meanwhile, brown the bread slices in a toaster or grill pan.
4. Place the warm mushrooms on the toast, sprinkle with fresh herbs, and—if desired—with a little grated parmesan.

Breakfasts with mushrooms are an excellent way to introduce more vegetables (or rather fungi), protein, and fibre into your morning menu. They are quick to prepare, filling, and offer countless combination possibilities. It's worth reaching for them not only on weekends but also on busy days—because a healthy start to the day doesn't have to be boring!