Mushroom on Sourdough
Mushrooms on Sourdough is a simple yet incredibly delicious and classy dish, completely 100% plant-based! Using sourdough bread that has a crunchy texture with a distinctive natural sour taste, served with a pile of sauteed mushrooms of various types that are savory, fragrant with garlic and spices, Then perfected with roasted peppers and fresh micro vegetable garnish.With no animal ingredients whatsoever, the combination of the deep savory flavor of the mushrooms, the firm texture of the bread and the freshness of the vegetable garnish creates a satisfying, nutritious dish perfect for a sumptuous breakfast.
Shared by Anggle
Time
30 min
Serves
2
Difficulty
easy
🛒 Ingredients
- 2 to 3 thick slices of sourdough bread
- 200 grams mixed mushrooms (button, oyster, shiitake), roughly sliced
- 1/2 red/yellow bell pepper, cut lengthwise
- 2 cloves garlic, finely chopped
- One sprig of fresh chives or thyme
- 2 tablespoons olive oil or vegan butter
- Salt, coarse black pepper to taste
- Mixed fresh micro vegetables as garnish
- A little squeeze of lemon
- Sesame seeds or chopped nuts (optional)
👩🍳 Instructions
- 1
Saute mushrooms: heat oil/vegan butter in a pan, add mushrooms and cook over medium heat until the water is gone and they turn brown. Add garlic, paprika and spices, stir well until fragrant and cooked. Add salt and pepper
- 2
Prepare the bread: toast the bread slices briefly until the surface is crispy and warm.
- 3
Assemble the dish: Place the stir-fried mushrooms and peppers on top of the bread in a stack.
- 4
Serve: Garnish with fresh micro greens, add a little squeeze of lemon and enjoy immediately while warm!