Ok ok, no one can touch my avocado toast, but it’s time to switch things up. It’s time for another savory and delicious toast to hit our plates, and I’m rooting for you, mushroom toast!
Look, shrooms might not be for everyone, but I love them and am sure that any mushroom lover will enjoy this toast. It’s incredibly easy to make and you can easily prep the mushrooms the day before, as I did. I’m well aware that most of us don’t have time for complicated and time consuming meals.
I put these little fungi on some good quality corn sourdough bread on a layer of beet hummus (recipe coming your way) & seasoned it with Italian herbs and added some chilis for some heat. The beet hummus goes great with the flavor of the mushrooms, but feel free to use whatever hummus you can get your hands on.
So now let’s get to it! This will make a great breakfast or lunch, heck why not have it for dinner with a huge salad on the side.
- 250 grams mushrooms
- 2 cloves garlic minced
- 1 small red onion
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 tsp oregano
- 1/4 tsp sage
- to taste salt and pepper
- To a medium heated pan add the chopped onions and cook until translucent. Now add the mushrooms & garlic and cook over low/medium heat until most of the moisture has evaporated, but not all.
- Add the chopped herbs one minute before the dish is done and it's ready to serve.
- To serve add a layer of hummus to your toast, and sprinkle with some extra thyme and chili if you want some heat.