• Prep Time:
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  • Serves: 1 Serving

Mushroom on Toast

  • Recipe Submitted by on

Category: Salads, Healthy Recipes, Mashrooms

 Ingredients List

  • 2 medium size mushroom (white button), sliced into 1/2cm (1/5”³) thick
  • 1 sprig of parsley, finely chopped
  • 1 slice of sourdough bread
  • 2-3 sage leaves
  • 10g (1 tbsp) grated cheese (I used Gruyère, but Parmesan works fine too)
  • A garlic clove, mashed
  • Olive oil
  • Salt and pepper
  • Olive Oil Béchamel
  • 250ml (1cup) milk
  • 1 tbsp flour
  • 1 tbsp olive oil
  • Salt, pepper and nutmeg

 Directions

To prepare the béchamel, slowly warm up the milk over a low fire until it boils. Pour it in a jug and keep it aside. Rinse the pan, heat the olive oil over medium fire and add the flour. Stir constantly for a couple of minutes. Then pour the milk step by step whisking after each addition. You should get a smooth lump free texture. Keep on stirring until the texture thicken and get the consistency of a cream. Season with salt, pepper and nutmeg.
In a frypan over medium-high fire heat olive oil, add garlic and stir until fragrant. Add parsley and stir. Mix in mushrooms and cook for a couple of minutes stirring from time to time. Season with salt and pepper.
Spread the béchamel on the bread, top with mushrooms, sage leaves and grated cheese. Grill (broil) for 5 to 10 minutes. Serve with a green leaf salad.

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