There’s a million ways to make mushrooms on toast, which can’t be beat for breakfast or a Sunday night treat, but when it’s alfresco fun with friends, go with Garlic & Herb Tapas Style Mushrooms. De-lic-ious! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #reducetarian #tapas #mushroomsontoast #alfresco #drinks
Garlic & Herb Tapas Style Mushrooms
Ingredients
olive oil for frying
500g Baby Button mushrooms
1 shallot, chopped
1 red bell pepper, sliced into small dice
1 yellow bell pepper, sliced into small dice
2 garlic cloves, diced
4 thyme sprigs, leaved picked off
2 bay leaves
1 tsp smoked paprika
1 tsp chipotle flakes
juice of 1 lemon
salt and pepper, to taste
handful fresh parsley, roughly chopped
crusty bread or toasted sourdough, to serve
Method
1 To a large sauté pan add a drizzle of olive oil over medium high heat.
2 Add the mushrooms, shallot and peppers. Cook, stirring often, until the shallot softens and the mushrooms get some colour and release their water.
3 Add the garlic, thyme, bay leaves, paprika and chipotle. Cook for 2 minutes. Add the lemon juice and season.
4 Stir to mix well and simmer to bring the flavours together. Remove from the heat and stir in the chopped parsley.
5 Transfer to a large bowl and serve with crusty bread or toasted sourdough.