Feta and Mushrooms on Toast Recipe
Take breakfast to another level with these extremely tasty caramelized mushrooms on toast. Top with some crumbled feta on toasted sourdough and you have a breakfast you will be leaping out of bed to enjoy.
Servings: 4 serves
Calories: 116kcal
Ingredients
- 2 lbs mushrooms baby portobellos/brown/white button - I use a mixture
- 2 tablespoon avocado oil
- 2 tablespoon tamari
- 1 clove large garlic clove minced
- 1 teaspoon smoked paprika
- 2 tablespoon diced red onion plus extra for serving
- Crumbled feta cheese for serving
- 4 thick slices of sourdough bread
Instructions
- Slice the mushrooms as thinly as possible using a mandolin or the thinnest setting on the slicing side of a grater (see note)
- Heat a large skillet over high heat and add the avocado oil. Add all the mushrooms to the skillet and allow to cook, almost undisturbed, for about 15 minutes
- Add in the tamari, garlic, paprika, and red onion and cook for another 5 minutes until all the liquid has gone and the mushrooms have become dark brown and almost crispy. Remove from the heat
- Pile the mushrooms on top of some toasted sourdough bread, crumble some feta on top and serve.
Notes
A punnet is equal to about ½lb or 250grams Make sure you get the mushrooms as thin as possible or they won't caramelise properly and you won't get the desired result. I don't have a mandolin, so I used the thinnest slice available on my grater. You don't want to slice them by hand because it will take a long, long time and it will be nearly impossible to get them thin enough.
Nutrition
Calories: 116kcal | Carbohydrates: 8g | Protein: 7g | Fat: 7g | Sodium: 12mg | Potassium: 732mg | Fiber: 2g | Sugar: 4g | Vitamin A: 245IU | Vitamin C: 5.4mg | Calcium: 7mg | Iron: 1.2mg