Hmmm so love these mushrooms on toast. This is such an easy but super tasty vegan meal. It’s my go to for a lazy Sunday breakie but sometimes I’ll have it for lunch as well. I prefer to have it straight from the pan and into my tummy, but it does keep really well in the fridge so it’s easy to prep and take with you to the office. Personally I love having it with thick slices of whole-wheat bread, but by all means pick and choose what fits your diet.
The key to bringing out these lovely flavors is to caramelize everything. Don’t be afraid to turn up the heat BUT caramelized is NOT burned! The objective is to have pan-roasted tomatoes and get as much moisture out of the mushrooms. We’re not trying to cook the mushrooms, they too need to get caramelized.
Ingredients (serves 2)
250 gr chestnut mushrooms, sliced
1 medium onion, chopped
80 gr baby roma tomatoes, halved
a few sprigs of celery, chopped
salt and pepper to taste
4 slices of bread, toasted
Sauté the onions in a bit of olive oil on medium heat.
Then switch to high heat and add the mushrooms. Be sure to constantly stir so the onions don’t burn and the mushrooms get caramelized all over. Season with salt and pepper.
In a separate pan heat up some olive oil and place the tomatoes skin down on medium-high heat. Caramelize until the skin starts to color and the tomatoes look like they’re about to pop. Turn tomatoes over and leave to caramelize a little more before turning off the heat.
Place the mushrooms and tomatoes on top of the toasted bread and finish with some chopped celery.
Now let’s eat!
If you liked this recipe, be sure to check out my other recipes here.