- Serves: 1
- Preparation: 10 minutes
- Cooks In: 15 minutes
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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
1
Heat butter in a large fry pan on medium-high heat
2
Sauté onion (2-3 minutes)
3
Add mushrooms and continue to cook for 4-5 minutes or until golden
4
Add your thyme, balsamic vinegar, crushed garlic, black pepper and cook for another few minutes, until fragrant
5
Push mushrooms to the side and add your spinach and tomatoes
6
Cook spinach until wilted and tomatoes until coloured
7
Add avocado and mushrooms to sourdough
8
Add wilted spinach and cherry tomatoes to the plate
9
Garnish 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
