Author: Viking Platter
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Skill Level: Easy
Diet: Vegan
Category: Breakfast
Cuisine: International
Yield: 2
Add dried porcini to fresh mushrooms on toast for an extra-aromatic start to the day.
- 40 g dried sliced porcini mushrooms
- 300 – 40 g fresh mushrooms
- 3 – 4 tbsp extra virgin olive oil
- 3 crushed garlic cloves
- 1 finely chopped onion
- 65 g roughly chopped flat-leaf parsley
- salt and pepper
- 4 slices sourdough toast
- Soak the dried porcini mushrooms in cold water until soft (about 5 minutes). Before using, drain and squeeze well.
- Cut the fresh mushrooms into thin slices.
- Heat the olive oil in a pan, and fry the finely chopped onion and crushed garlic cloves for 30 seconds.
- Add the porcini and fresh chopped mushrooms and stir until wilted, about 3 minutes.
- Season with salt and pepper, and divide evenly over four slices of toast. Top with the flat-leaf parsley.
PRO TIP
Serve immediately.
