Mushroom Bruschetta with Balsamic & Thyme

Mushrooms are high in antioxidants that are not deactivated or destroyed by cooking.  Mushrooms pair beautifully with thyme and are perfect for a quick breakfast or light bite, as they cook in minutes.  Sourdough makes the most delicious toast and works really well with this recipe as it absorbs the olive oil without making the bread soggy!


You will need...

Small frying pan

250g brown chestnut mushrooms, quartered
1 glove of garlic, peeled and bashed
4 slices of bread, toasted
Handful of fresh thyme, leaves picked (saving a little to sprinkle on once cooked)
1 tbsp olive oil for cooking
1 tbsp extra virgin olive oil for drizzling
2 tbsp balsamic vinegar
Freshly milled seasoning

To make...

Serves 2

  1. Quarter the mushrooms, heat the olive oil on a medium heat and gently fry for a 1 minute
  2. Add the garlic, thyme and balsamic, lightly season, cook on a medium heat for a few minutes, stirring occasionally so they don't stick to the
    pan
  3. Toast the bread until golden, remove and drizzle with the extra virgin olive oil, place on the plates
  4. Once the mushrooms are cooked divide evenly onto the toast 
  5. Sprinkle with a little thyme
  6. Serve immediately

Nutritional Info
Per Serving
379 kcal | 14g fat | 2.2g saturates | 49g carbs | 5.8g sugars | 3.1g fibre | 12g protein | 0.99g salt

 LOW CAL | VITAMIN D | VITAMIN E | THIAMIN | RIBOFLAVIN | VITAMIN B | FOLIC ACID | POTASSIUM | PHOSPHORUS | IRON | COOPER | ZINC 


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