Ingredients
1 tbsp vegan butter
3 cups button/cup mushrooms, cleaned and sliced
¼ red onion, diced
2 garlic cloves, crushed
½ tsp dried thyme
1 tsp balsamic vinegar
½ tsp cracked black pepper
1 handful of baby spinach
1 handful of cherry tomatoes, halved
2 pieces of toasted sourdough
½ avocado, smashed
½ lemon
1 sprinkle of fresh parsley
1 salt and pepper to taste
Method
1Heat butter in a large fry pan on medium-high heat
2Sauté onion (2-3 minutes)
3Add mushrooms and continue to cook for 4-5 minutes or until golden
4Add your thyme, balsamic vinegar, crushed garlic, black pepper and cook for another few minutes, until fragrant
5Push mushrooms to the side and add your spinach and tomatoes
6Cook spinach until wilted and tomatoes until coloured
7Add avocado and mushrooms to sourdough
8Add wilted spinach and cherry tomatoes to the plate
9Garnish with salt and pepper, lemon, and parsley
Ingredients
1 tbsp vegan butter
3 cups button/cup mushrooms, cleaned and sliced
¼ red onion, diced
2 garlic cloves, crushed
½ tsp dried thyme
1 tsp balsamic vinegar
½ tsp cracked black pepper
1 handful of baby spinach
1 handful of cherry tomatoes, halved
2 pieces of toasted sourdough
½ avocado, smashed
½ lemon
1 sprinkle of fresh parsley
1 salt and pepper to taste
Directions
1Heat butter in a large fry pan on medium-high heat
2Sauté onion (2-3 minutes)
3Add mushrooms and continue to cook for 4-5 minutes or until golden
4Add your thyme, balsamic vinegar, crushed garlic, black pepper and cook for another few minutes, until fragrant
5Push mushrooms to the side and add your spinach and tomatoes
6Cook spinach until wilted and tomatoes until coloured
7Add avocado and mushrooms to sourdough
8Add wilted spinach and cherry tomatoes to the plate
9Garnish with salt and pepper, lemon, and parsley
Garlic Mushroom Sourdough
Tags:
Appetiser, Breakfast, Dinner, Healthy, How-to Videos, Lunch, Quick n Easy, Vegetarian
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