Wild Mushrooms on Toast | Easy Breakfast Recipe
This vegan-friendly recipe for mushrooms on toast is the perfect substantial breakfast to enjoy in autumn when wild mushrooms are at their best.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
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
- 2–4 slices of toasted buckwheat bread
- microgreens or fresh coriander
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