Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

Herby Mushrooms on Toast | Veganuary Week 4

Herby Mushrooms on Toast | Veganuary Week 4
Herby Mushrooms on Toast | Veganuary Week 4

Who’s up for a tasty, savoury breakfast that you can whip up in five minutes? 🙋🏻 This is a fantastic meal for any time of day, it take minutes to make and it’s totally DELICIOUS!

Ingredients
Method

Ingredients

  • 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

Method

  1. 1.

    You will need...

    Fine grater | Toaster | Medium frying pan

  2. 2.

    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

  3. 3.

    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)

  4. 4.

    Toast the bread | Remove the pan from the heat, add the spinach, salt and pepper to taste and stir until the spinach is wilted

  5. 5.

    Plate up the toast, place the mushroom mixture on top, sprinkle with parsley and chives and serve immediately