Cheesy Mushrooms on Toast
The most perfect weekend brunch! I love the nutty taste that Gruyere cheese brings to these toasts, but cheddar works just as well.
SERVES 2
PREP TIME 5MINUTES
COOKS TIME 15-20 MINUTES
DIFFICULTY SUPER EASY
Ingredients
2 tbsp olive oil
300g chestnut
mushrooms, quartered
3 cloves garlic, minced
1 tsp dried rosemary
2 slices of fresh bread (I love sourdough for this!)
75g gruyere cheese, grated
Salt and black pepper
To serve:
2 fried or poached eggs, roughly chopped parsley
Method
1.
Heat the oil in a large frying pan over a medium/high heat. Add the mushrooms and fry, stirring regularly for 5-7 minutes, or until slightly softened. Add the garlic, rosemary and seasoning and fry for a further 10 minutes, or until the mushrooms and soft and dark in colour. Meanwhile, preheat the grill.
2.
Add most of the cheese to each slice of bread, then top with the cooked mushroom mixture and finish with the remaining cheese and a crack of black pepper. Grill for about 2-3 minutes, or until the cheese is melted and bubbling.
3.
Serve the toasts on plates topped with a fried or poached egg, parsley and another crack of black pepper.
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