Not too little. Not too much. Just right. Of everything.
One of my recent breakfast (or light lunch if you like) discoveries is this Mushroom melt on toast. You'd think mushrooms - meh. But the thyme and mozzarella in it make it so flavourful they could legit serve it in a restaurant!
- bread or bruschetta
- olive oil
- 1 small onion (chopped)
- 3 cloves of garlic
- a pinch of thyme
- 250g mushrooms (sliced)
- 1 mozzarella (shredded)
- salt & pepper to taste
- 2 handfuls of rocket leaves
- salted butter or spreadable of your choice
1. Add onion to a frying pan and cook on medium to high heat until golden. 2. Add garlic and thyme and continue cooking for about 3 minutes on medium heat. 3. Throw in mushrooms and cook for another 10 minutes or so stirring occasionally. 4. One the mushrooms are done add some shredded mozzarella - it will melt as you stir it in. 5. Toast your bread or bruschetta, spread some butter on top and add a good layer of the mushroom mix. Top with some rocket & serve!
DetailsPrep time: Cook time: Total time: Yield: 4 toasties
I hope you've enjoyed this quick little recipe.
It has become our firm favourite in the past couple of weeks, it's just so damn delicious!
Oh, and I bet it would taste even better on my pesto soda bread with olives - need to try it!