Guests can make a reservation by calling Bread Bar Guelph at 519-767-2999. For smaller parties you can also make a reservation online. Please note that reservations are not necessary but are recommended for weekend nights and Sunday Brunch. Tables will be available for walk ins on a first-come, first served basis. 

For a special event booking or reservation of 14 or more please email

All parties of 10 and over are subject to a pre-tax gratuity of 17%. Reservations will be held for a maximum of 20 min, please call the restaurant if you need to make any last minute changes to a party.

While we will do everything we can to accommodate any requests you may have with regard to your preferred seating arrangement, we regret that we are not able to offer reservations for tables on the patio.

Thank you, we look forward to serving you soon. 

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Pan-Roasted Mushrooms


8 cups (2 L) sliced mushrooms (such as chanterelles, shitake, oyster or morels)

3 tbsp (45 ml) extra virgin olive oil

2 tbsp (30 ml) water

¼ cup (60 ml) unsalted butter

2 tbsp (30 ml) shallots, minced

1 tbsp (15 ml) fresh thyme, chopped

1 tbsp (15 ml) fresh chives, chopped

1 clove garlic, minced

Salt and fresh cracked black pepper


Mushrooms have high water content. This means they must be cooked over high searing heat for a long time to remove the excess moisture. Undercooking mushrooms is a common mistake for home cooks and chefs. I like to cook mushrooms until they are dark and crispy. They become, sponge-like and soak up the rich flavour of butter and herbs, added in the cooking process. I add a splash of water to the skillet to prevent the mushrooms from burning before they are able to release their own natural, flavourful juices.

In a large, wide, hot skillet add oil and wait for 30 seconds, add mushrooms and 2 tbsp. (30 ml) water to the pan. Cook, but do not stir, until the mushrooms are crispy and golden, about 8 minutes. Toss with butter, shallots, thyme, chives, garlic, salt and pepper (to taste).

Serves 4 as a side dish or topping

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