Mushroom Toast

Mushrooms on Toast

Serves 4

Prep time: 10min

Cook time: 20min

There’s nothing better than a hearty protein filled, whole-grain breakfast on a rainy morning.  This mushroom toast served with potatoes will not disappoint. Enjoy.

Ingredients

Mushroom Toast

250g sliced Roma Tomatoes

230g sliced yellow onion

30g sliced garlic

250g sliced cremini mushrooms

1 lemon juiced

2tsp Fresh Thyme — Stemmed/Minced

2tsp Fresh Rosemary — Stemmed/Minced

1/2 tsp Himalayan Salt

1/2 tsp Fine Ground Black Pepper

8 slices of sourdough bread toasted

Roasted Potatoes

280g cube Baby Potatoes

2tsp Garam Masala

1tsp Smoke Paprika

1/2 tsp Himalayan Salt

1/2 tsp Fine Ground Black Pepper

2tsp Extra Virgin Olive Oil

Method

Mushroom Toast

1. Slice roma tomatoes, onion, garlic, cremini mushrooms, Stem/Mince Thyme and Rosemary and Juice Lemon

2. In a medium sauté pan over medium heat sauté onions in olive oil for 3-4 minutes, add tomatoes, mushrooms, lemon juice, thyme, rosemary, salt and pepper

3. Reduce heat to low and sauté for 10-12 minutes until the mushrooms and tomatoes have released all of their water and the liquid cooks off (without over cooking)

4. Place the sliced raw garlic on the toast and top with mushroom mixture, serve and enjoy.

Roasted Potatoes

1. Cube baby potatoes, place in bowl of purified water and soak for 15minutes

2. Drain water from potatoes, place back in bowl, add olive oil, salt, pepper, smoked paprika and garam masala, toss until completely covered

3. In a medium sauté pan over medium heat sauté potatoes in olive oil for 3-5 minutes, cover with a lid, reduce heat to low and stir occasionally for 15-20minutes until desired crispness

4. Remove from heat, serve, enjoy