Top a piece of grainy sourdough (or gluten free) toast with these breakfast mushrooms with herbs, add some goats cheese and voila, you’ve got a healthy breakfast option that will satisfy all your nutritional needs, including taste.
Apologies, but getting a mouth watering photo of mushrooms on a plate is really hard. I’m sure you get the idea.
This is a fabulous breakfast option for busy people. It’s really important to focus on protein, healthy fat and a good dash of carbohydrates for breakfast, a meal that will keep you going until lunch. And, this recipe ticks the boxes.
Tip: cook up a batch of the mushrooms on the weekend and keep in an airtight container in the fridge for a quick breakfast during the week.
If you’re looking for more protein, use oyster or shitake varieties as they are higher in protein, but they are a bit chewier so need longer cooking time.
Here’s what you need:
- 150g mushrooms, sliced not too thinly as you want them to stay chunky (any variety)
- 2 tablespoons butter
- a dash of olive oil
- 1/2 teaspoon fresh rosemary, finely chopped
- 1-2 garlic cloves (depending on the size and how garlicky you love breakfast), smash and chop finely
- 2 teaspoons chopped chives, and more for serving
- 1 teaspoon balsamic vinegar
- sea salt & pepper to taste
Now, cook up these yummy breakfast mushrooms with herbs:
Heat the butter and oil in a frypan on medium-high heat.
Saute the mushrooms for 2 minutes until they begin to soften.
Turn down the heat to medium. Add in the rosemary and garlic and cook for a further 2 minutes or until the mushrooms are cooked and glossy with the butter.
Take off the heat, add the balsamic vinegar and stir well.
Season with salt and pepper
Serve on your favourite toast (or straight on the plate), adding goats cheese for a good dash of protein. Garnish with extra chives or parsley.
Enjoy!
With your health in mind,
Catherine x
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