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Herby Mushrooms on Toast
Looking for a quick vegan breakfast idea?
A tasty, savoury breakfast that you can whip up in five minutes? It’s the dream.
This is what mushrooms were put on this earth for. The thyme, the garlic, the sourdough bread, it’s just such a show-stopper. Perfect to whip up when you’ve got *ahem* a new guest staying over whom you’d like to impress. Wink.
A super tasty and easy breakfast or brunch! Maybe even an afternoon snack!
💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! -https://www.boshplus.com/offer... 💚
- 200g mixed mushrooms
- 1 tbsp olive oil
- 3 thyme sprigs
- 1 clove garlic
- 1 slice granary sourdough bread
- 50g baby spinach
- 10g parsley leaves
- 10 chives (approx)
- Salt and pepper to taste
- Fine grater
- Medium-sized frying pan
Roughly chop the mushrooms into bite-sized pieces. Peel and grate the garlic. Pick and roughly chop the thyme and parsley. Roughly chop the spinach. Finely chop the chives.
Warm the olive oil in a frying pan over a medium heat. Add the mushrooms with a pinch of salt and stir for 7-8 minutes. Add the garlic and thyme and stir for 2 minutes (add more oil if the pan dries out to prevent catching).
Toast the bread. Remove the pan from the heat, add the spinach, salt and pepper to taste and stir until the spinach is wilted.
Plate up the toast. Place the mushroom mixture on top, sprinkle with parsley and chives and serve immediately.