Description
Mushrooms on toast makes the perfect breakfast or brunch recipe. It is vegetarian-friendly and super easy to prepare. Experiment with salsify!
Ingredients
Units
Scale
- 250g (1/2lb) salsify, peeled and cut into batons
- 1 lemon, juiced
- 30ml (1 tbsp) vegetable oil
- 250g (1/2lb) mixed mushrooms, cleaned and sliced
- 2 garlic cloves, peeled and crushed
- 30ml (2 tbsp) parsley, washed and chopped
- 1 avocado, peeled and mashed
- 1 lime, juiced
- 1 red chilli, washed and finely chopped
- 4 Craft Beer Ciabattin® slices, toasted
Instructions
- Boil the salsify in salted water and half of the lemon juice for 5 minutes. Drain.
- Heat the oil in a large frying pan and fry the salsify over a medium heat until soft and golden, stirring regularly.
- Tip in the mushrooms and fry until they’re browned and cooked, which should take about 10 minutes.
- Add the garlic and fry for 1 minute, then stir in the remaining lemon juice and parsley. Season to taste and remove from heat.
- Mix the avocado, lime juice and chilli in a separate bowl.
- Divide the avocado mixture evenly between the Craft Beer Ciabattin® toast, then top with the mushrooms and salsify.
- Season to taste and serve immediately. Enjoy!
Notes
- In this recipe I used a mix of mushrooms - portobello, chestnut, oyster and shiitake.
- If you don’t like avocado or can’t get hold of any, check out these avocado substitutes.
- If you’re extra hungry, you can serve this with fried eggs on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: British
Keywords: mushrooms on toast, salsify recipe, avocado on toast, Jason's bread recipe, vegetarian brunch recipe, vegetarian breakfast