Vegan Herby Mushrooms on Toast Bosh TV

Herby Mushrooms on Toast

  • Super simple
  • 0:15 m
  • 7 ingredients

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: 1

Ingredients

For the recipe

  • 1 tbsp olive oil
  • 200g mixed mushrooms - you could use the caps from our King Oyster Mushroom "Scallops"
  • 3 thyme sprigs
  • 1 slice(s) of granary sourdough bread
  • 1 clove garlic clove
  • 50g baby spinach
  • 10g parsley leaves
  • 10 chives
  • Salt & pepper to taste

Before you start

Fine grater | Toaster | Medium-sized frying pan

Step 1

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

Ingredients

  • 200g mixed mushrooms - you could use the caps from our King Oyster Mushroom "Scallops"
  • 3 thyme sprigs
  • 1 clove garlic clove
  • 10g parsley leaves
  • 10 chives

Step 2

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)

Ingredients

  • 1 tbsp olive oil
  • Salt & pepper to taste

Step 3

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

Ingredients

  • 1 slice(s) of granary sourdough bread
  • 50g baby spinach

Step 4

Time to serve

  • Plate up the toast
  • Place the mushroom mixture on top, sprinkle with parsley and chives and serve immediately