Sautéed mushrooms on toast | Women's Weekly Food
Sautéed mushrooms on toast packed with B vitamins, selenium, and iron. A nutritious and tasty alternative to a full English, perfect for weekends.
Ingredients
- cooking-oil spray
- 100 gram (3 ounces) swiss brown mushrooms, sliced thickly
- 150 gram (4½ ounces) small button mushrooms
- 50 gram (1½ ounces) oyster mushrooms, halved
- 1 clove garlic, crushed
- 2 tablespoon water
- 4 slice ciabatta bread (110g)
- 2 tablespoon fresh flat-leaf parsley leaves
- 2 tablespoon coarsely chopped fresh chives
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