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MUSHROOMS

ON TOAST

SERVES 2

182 CALORIES PER SERVING

Something on toast is always a treat and this tasty breakfast takes just moments to make. It’s extra good with chestnut or wild mushrooms, but the button kind work fine too. The ricotta is delicious, but you could also use cream cheese or cottage cheese.

10g butter

1 shallot, finely sliced

300g mixed mushrooms (chestnut and wild), sliced if large

1 tbsp freshly chopped parsley

2 slices of sourdough or grainy bread

2 tbsp ricotta

salt and freshly ground black pepper

1 Melt the butter in a small frying pan and cook the shallot over a medium heat for 3–4 minutes until it’s starting to soften.

2 Stir in the mushrooms and add a tablespoon of water to the pan. Season the mushrooms well, then stir-fry them for 1 minute. Cover the pan with a lid and cook the mushrooms for 3–4 minutes more until they are done all the way through. Stir in the chopped parsley.

3 Toast the bread and spread a tablespoon of ricotta over each slice. Put the toast on plates, spoon the mushrooms on top and season again, then eat at once.

TOM’S TIP

I love chilli and I sometimes sprinkle a few chilli flakes over the mushrooms to give them a bit of a kick.