Sautéed Mushroom, Garlic & Chilli Toast Collection 31/08/2019, Recipes
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.
What you get:
King Oyster Mushrooms
Seven Seed Sourdough Loaf
From your larder:
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
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.
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