Mushroom toast is excellent for any meal, except maybe a late dinner (if we believe our grandmothers who say mushrooms are "heavy at night"). Our version contains a double dose of mushrooms, as the spread under the sautéed champignons includes an oyster mushroom pâté.
It’s quick to prepare, satisfying, and full of flavor. Plus, mushrooms are a great source of nutrients that our immune system needs to function optimally (vitamin D, selenium, vitamin B6).
Ingredients for one person:
- 2 slices of homemade sourdough bread
- 2 teaspoons of pâté
- 1 teaspoon olive oil
- 1 clove of garlic
- 2 handfuls of champignons (about 200 g)
- A splash of white wine (optional)
- Salt, pepper
- Chopped parsley
Instructions:
- Wash the champignons, cut them in half, and slice them thinly. Chop the garlic.
- Heat olive oil in a pan, add a pinch of salt, the sliced mushrooms, and garlic. Sauté until the mushrooms soften and start to brown. Optionally, deglaze the pan with a splash of white wine and let it evaporate. Once the pan is dry, remove it from the heat. Add salt and pepper to taste.
- While the mushrooms are cooking, toast the bread until golden brown (in a toaster or under the grill in the oven). Spread each slice of bread with pâté.
- Top the spread with the sautéed mushrooms and sprinkle with chopped parsley.
Enjoy!