Mixed Mushroom Salad on Toast
The fridge is empty, the cupboards are bare, and the wallet is empty- what do you do? That's exactly where I found myself recently, so I threw together this little salad, slapped it on toast, and had the best brunch I'd eaten in months. There are a lot of ingredients in this dish, but you should notice that most of them are staples (garlic, oil, S&P) that you should probably already have in your kitchen.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 2
breakfast
salad
vegetarian
mushrooms
american
nrm
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- salt & pepper
- 1 lemon juice
- 2 tbsp parsley chopped
- 3 tbsp oil
- 1 tbsp butter
- 1 1/2 lb mixed mushrooms*
- 2 cloves of garlic
- 1 tbsp thyme chopped
- sourdough bread
- 1/4 lb mixed salad greens
- parmesan cheese shaved or grated
- Carbohydrate 16.957825 g
- Cholesterol 15.265 mg
- Fat 27.22899 g
- Fiber 3.08440005229413 g
- Protein 9.44618 g
- Saturated Fat 5.083298 g
- Serving Size 1 1 Serving (437g)
- Sodium 156.6055 mg
- Sugar 13.8734249477059 g
- Trans Fat 1.50806 g
- Calories 341 calories
Melt the butter and oil in a large pan. When the butter stops foaming up, add the mushrooms, garlic, thyme, salt, and pepper and cook over medium heat for about 5 minutes. Once the mushrooms are tender, sprinkle with parsley and a touch of lemon juice. Toast the bread and arrange on a plate. If you don't like sourdough, just choose your favorite substitute- something hearty and savory. Toss the mushroom mixture and the salad greens and place on top of toast. Drizzle with a touch more oil and lemon juice. Sprinkle with shaves or grate over parmesan cheese.
