Truffle Mushroom Macadamia Toasts

Truffle Mushroom Macadamia Toasts

I’ve always aimed to keep things basic at Kitchen Therapy. As a matter of principle, I believe that cooking good food does not have to be expensive, or require some odd ingredient that is imported or nobody’s ever heard of. If you want that, go to a restaurant and dish out the dollars.

But today I’m breaking my own rule. My cousin and his wife returned from their honeymoon raving about a delicious dish with a taste that lingered on far longer. They said it was so simple – mushrooms, rosemary, garlic, truffle oil and macadamia nuts. Simple. Sure, smirks the girl living in a tropical zone who kills every herb plant she’s planted, and must order some of these ingredients online.

But their raving piqued my interest and when I got my hands on a huge bag of salted macadamia nuts from Dubai, I decided these fancy mushroom toasts’s time had come for Kitchen Therapy. They are now a house favourite and eaten by the kilos (I’m not joking).

I sauté up the mushroom quarters with an illegal amount of garlic, fresh rosemary and salt. Nothing too complicated. Top the toasted bread (I went real fancy and got me some sourdough) with the mushrooms, drizzle the truffle oil and sprinkle macadamia nuts. And I can promise you, you will inhale this within minutes.

Now, yes, I should give you substitutes because not all of these things can be found in your pantry. So here goes nothing:

Fresh rosemary: dried rosemary

Truffle oil: extra virgin olive oil

Macadamia nuts: walnuts

The Recipe
Serves 2


  • 1 1/2 cup mushrooms, quartered
  • 1 tbsp olive oil
  • 2 tbsp garlic, minced
  • 1 tbsp dried OR 4 fresh sprigs rosemary
  • 1/2 tsp salt
  • 4 tbsp chopped macadamia
  • few drops truffle oil
  • 2 slices bread
  • Parmesan cheese


  • Heat a non-stick pan with the olive oil and garlic and fry for 5 minutes, stirring occasionally.
  • Then add the mushrooms, salt and rosemary and sauté for another 10 minutes on high heat.
  • Meanwhile, place the bread slices on a hot pan and grill both sides with a little olive oil.
  • Scoop the mushrooms on top of the toasts. Drizzle some truffle oil on top and then sprinkle the macadamia nuts. Grate a little bit of Parmesan cheese on top.

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