Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 50grams unsalted butter
- 8 slices multigrain sourdough bread (toasted)
- 1 bunch continental parsley, leaves picked (finely chopped)
- 400grams Swiss brown mushrooms (halved)
- 1 lemon (juiced and zested)
- 1 1/2 cup smooth ricotta
- 2 garlic cloves (crushed)
Description
Waste no time with this quick and easy breakfast recipe. With a generous dose of mushrooms and ricotta cheese, it's a delicious take on humble toast.
Method
Step 1 of 2
Heat butter in a large frying pan over medium-high heat until melted and foaming. Add mushroom. Cook, stirring, for 3 minutes or until golden.
Step 2 of 2
Add garlic, parsley, zest and lemon juice and cook, stirring, for a further 1 minute or until combined. Spread toast with ricotta, then top with mushroom mixture. Season and serve.
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