Reinventing breakfast: Mushrooms take center stage in the morning

Mushrooms are one of those ingredients that deserve far more attention in our kitchens—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 supportive of the immune system and helpful in maintaining healthy bones.

Regular consumption of mushrooms can bring numerous 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 overload the body, and can be prepared in many 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 a match for 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,
• 150g of mushrooms,
• 2 handfuls of fresh spinach,
• 50g 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 in a pan, sauté the onion, then add the mushrooms. Cook until they release 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 180°C (grill or top-bottom function).
5. Bake for about 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 180°C for about 8 minutes. Next, crack an egg into each mushroom, sprinkle with cheese, season with salt and pepper.
3. Bake for another 10-12 minutes, until the whites are set and the yolks remain runny. Before serving, sprinkle with chopped chives.

Ingredients (for 2 servings):

• 4 slices of sourdough bread or baguette,
• 200g 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 release their moisture and become golden.
3. Meanwhile, brown the bread slices in a toaster or on a grill pan.
4. Place the warm mushrooms on the toast, sprinkle with fresh herbs, and, if desired, 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!