No matter what everyone says bread is the shiz. I don’t care about any low carb, high sugar, medium fat diet. I do genuinely think that ‘clean eating’ is a good idea but lately it has been so misinterpreted that it’s started leaving this strange aftertaste in everyone’s mouth. I suppose we could call my diet lagom (you know – the new hygge).
Not too little. Not too much. Just right. Of everything.
One of my recent breakfast (or light lunch if you like) discoveries is this Mushroom melt on toast. You’d think mushrooms – meh. But the thyme and mozzarella in it make it so flavourful they could legit serve it in a restaurant!
Mushroom Melt on Toast
Especially delicious when served with fresh Parmesan shavings
- bread or bruschetta
- olive oil
- 1 small onion (chopped)
- 3 cloves garlic
- 1 pinch thyme
- 250 g mushrooms (sliced)
- 1 mozzarella (shredded)
- salt & pepper to taste
- 2 handfuls rocket leaves
- salted butter or a spreadable of your choice
Add onion to a frying pan and cook on medium to high heat until golden.
Add garlic and thyme and continue cooking for about 3 minutes on medium heat.
Throw in mushrooms and cook for another 10 minutes or so stirring occasionally.
One the mushrooms are done add some shredded mozzarella – it will melt as you stir it in.
Toast your bread or bruschetta, spread some butter on top and add a good layer of the mushroom mix. Top with some rocket & serve!