Mushrooms on toast is a quick, easy and flavourful vegetarian or vegan brunch or breakfast recipe. It's even great as a lunch or supper! The sauteed mushrooms are juicy and succulent, with extra flavor from the garlic and thyme. And less than 150 calories per portion!
200g(2 ½ cups) mushrooms (mixed, chestnut, shiitake, button – whatever you have)
1tablespoonbutter or dairy free margarine
2sprigs of fresh thyme
salt and pepper
1teaspoon soy sauce or tamari (optional)
Butter or dairy free margarine
Extra sprigs of thyme
Clean and slice the mushrooms roughly (I like them cut into different shapes and sizes for texture), then finely chop the garlic. Set both aside.
Melt the butter/margarine in a frying pan over a medium-high heat then add the mushrooms and garlic. Strip the leaves from the thyme sprigs and add to the pan.
Stir it all frequently for about 4 minutes, until the mushrooms are soft, golden and have released their juices. Season to taste with the salt and pepper.
If using, stir in the soy sauce now and cook for a further minute.
Toast the bread, spread with butter and top with the mushrooms and extra thyme. Serve immediately.
Tip: I like my mushrooms on toast juicy, so after I've piled the mushrooms onto the toast, I swill a little water around the hot pan and then pour it over the mushrooms. It sort of turns it into a rich mushroom broth that soaks into the bread.