Ingredients
- 4 slices of whole wheat bread
- Extra virgin olive oil
- ½ lb Portabella mushroom
- 3-4 cloves garlic
- Flat leaf parsley
- Salt and pepper to taste
Method
- Chop garlic into very small pieces
- Slice mushroom into thick slices
- Add olive oil to a skillet and when it’s hot add garlic and sauté for about 30 seconds
- Add sliced mushroom and sauté until mushroom is quit crisp and all the water released by the mushroom is absorbed/evaporated
- Season with salt
- Brush olive oil to the bread slices and toast lightly on an oven toaster
- Divide cooked mushroom into 4 portions
- Top each toasted bread with a portion of mushroom
- Sprinkle with ground black pepper and top with chopped parsley
- Serve as a side dish with a bowl of soup or as a light meal
- Serves 2
Variation: Button mushroom can be replaced for portabella mushroom. Also instead of olive oil, mushroom can be sautéed in butter. But I prefer olive oil since its quite healthy.
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