Recipes>Breakfast Recipes
Wild Mushrooms on Toast
by Joel Gazdar, Aiste Gazdar from Wild: Plant-Based Recipes to Nourish your Wild Essence
Easy
Serves 2
This vegan-friendly recipe for mushrooms on toast is the perfect substantial breakfast to enjoy in autumn when wild mushrooms are at their best.
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From the book
Wild
Aiste Gazdar, Joel Gazdar
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Introduction
Wild mushrooms on toast happens to be one of our most loved staples in the autumn/ winter season. The flavour and vibration of the mushrooms connects us to the time of the year and speaks tales of the wild forest. We love how simple yet delicious this dish is, making it the perfect addition to your brunch repertoire.
Tags
Ingredients
| 2 tbsp | sunflower or coconut oil |
|---|---|
| 2 | small shallots, finely chopped |
| 3 | cloves of garlic, minced |
| 50g (2½oz) | shiitake mushrooms, sliced |
| 70g (2½oz) | oyster mushrooms, shredded |
| 50g (2½oz) | wild chanterelles, shredded if large |
| 4 tbsp | white wine |
| 4 tbsp | water |
| 140g (5oz/2 cups) | kale, stalks removed |
| 2 tbsp | sweetcorn |
| 2 tbsp | cubed red pepper |
| ½ tsp | salt |
| pinch of pepper | |
| To serve: | |
| 2–4 | slices of toasted buckwheat bread |
| microgreens or fresh coriander |
Method
Heat the oil in a frying pan over a medium heat then add the shallots and garlic and sauté until the shallots become translucent. Add the three kinds of mushrooms and cook for 2–3 minutes until the mushrooms soften. Add the white wine and water. After 30 seconds, add the kale, sweetcorn, red pepper, salt and pepper and toss.
Serve on top of 1 or 2 slices of toasted buckwheat bread and garnish with microgreens or fresh chopped coriander.
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Ingredients
Method
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