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Sautéed Mushroom, Garlic & Chilli Toast Collection 31/08/2019, Recipes

Serves 2

Whether for breakfast, lunch...or brunch, this delicious go-to snack is ready in just a few minutes. Using these fantastic locally grown mushrooms on some of the best sourdough Bristol has to offer is a treat any time of the day.

Time: approx. 5 min active, 10 min total. Makes 4 servings. Average £/serving: £3.34  

Bread freezes well.

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What you get:

King Oyster Mushrooms

Seven Seed Sourdough Loaf

Avocado

Fresh Chilli

Garlic

From your larder:

Olive oil

Salt

 

INGREDIENTS
 3 tbsp olive oil

200g king oyster mushrooms sliced

2 slices of seven seed sourdough loaf

1 garlic clove thinly sliced

1/2 red chilli thinly sliced (depending on heat of the chilli)

Salt & pepper, to taste

1 avocado 


Step 1

Gently sauteé the garlic in a large non-stick frying pan in oil until light golden but be careful not to burn it. Add the sliced mushrooms and cook for 3-4 minutes, then add the sliced chilli and toss with mushrooms for 1 minute.  Season with salt and pepper. Meanwhile, slice and toast the bread.

Step 2

Mash or chop the avocado and spread it on the toast and drizzle over a little olive oil. Top with the fried mushroom mix and it’s ready to serve.

Note: If saving some for later, reheating in the oven or under the grill gives an amazing crunchy texture.

 

NB: This collection will provide you with substantial leftover ingredients for further recipes.

by Melanie R Gonzalez, Nutritionist at CookYourLife