Herby Mushrooms on Toast
Looking for a quick vegan breakfast idea? A tasty, savoury breakfast that you can whip up in five minutes? It's the dream. This is what mushrooms were put on this earth for. The thyme, the garlic, the sourdough bread, it's just such a show-stopper. Perfect to whip up when you've got *ahem* a new guest staying over whom you'd like to impress. Wink. A super tasty and easy breakfast or brunch! Maybe even an afternoon snack!
Serves
Ingredients
For the recipe
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>200g mixed mushrooms - you could use the caps from our King Oyster Mushroom "Scallops"<item-todo-done><item-todo-done>3 thyme sprigs<item-todo-done><item-todo-done>1 slice(s) of granary sourdough bread<item-todo-done><item-todo-done>1 clove garlic clove<item-todo-done><item-todo-done>50g baby spinach<item-todo-done><item-todo-done>10g parsley leaves<item-todo-done><item-todo-done>10 chives<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Before you start
Fine grater | Toaster | Medium-sized frying pan
Prepare the mushrooms
- Roughly chop the mushrooms into bite-sized pieces
- Peel and grate the garlic
- Pick and roughly chop the thyme and parsley
- Roughly chop the spinach
- Finely chop the chives
Cook the mushrooms
- Warm the olive oil in a frying pan over a medium heat
- Add the mushrooms with a pinch of salt and stir for 7-8 minutes
- Add the garlic and thyme and stir for 2 minutes (add more oil if the pan dries out to prevent catching)
For the bread
- Toast the bread
- Remove the pan from the heat, add the spinach, salt and pepper to taste and stir until the spinach is wilted
Time to serve
- Plate up the toast
- Place the mushroom mixture on top, sprinkle with parsley and chives and serve immediately