Garlic mushroom toast
Prep
20 min
Cook
25 min
Serves
4
Skill
Vegetarian
Prep
20 min
Cook
25 min
Serves
4
Skill
Ingredients
- 8 slices brown sourdough loaf
- olive oil for brushing
- 1 clove garlic, peeled, left whole
- 1/2 cup gruyere cheese, grated
- 1/4 cup olive oil
- 500g large brown field mushrooms, sliced
- 2 cloves garlic, crushed
- 1 red onion
- 1/4 tsp freshly grated nutmeg, optional
- 1/2 cup flat leaf parsley, roughly chopped
To serve
- toasted walnuts or pine nuts, extra flat leaf parsley
Nutrition per serving
1910 kJ
energy kj
17 g
protein
6 g
saturated fat
4 g
dietary fibre
31 g
carbohydrate
4 g
sugars
352 mg
sodium
Method
- Preheat the oven to 200°C fan grill. Brush or spray each slice of the bread with a little olive oil. Lay on a baking tray and toast in the oven for 5 mins, until just beginning to brown. Remove from oven and use the whole garlic clove to rub over the toasted side. Turnover and return to the oven for a further 5 mins. Remove from oven once beginning to brown, and rub the garlic clove over the second toasted side.
- Sprinkle one side of the toasts with the cheese, then return to the oven to grill, allowing the cheese to melt. Set aside and keep warm while cooking the mushrooms.
- Heat a frying pan with the olive oil over a medium to low heat. Add the sliced onion and garlic and cook until the onion is tender, about 5 mins. Add the sliced mushrooms and fry for 8-10 mins until softened. Season to taste with ground nutmeg, salt and freshly ground black pepper. Add the parsley and mix well.
- Divide the mushrooms onto the top of each slice of prepared toasted bread. Sprinkle with toasted walnuts or pine nuts and plenty of extra parsley.
- 8 slices brown sourdough loaf
- olive oil for brushing
- 1 clove garlic, peeled, left whole
- 1/2 cup gruyere cheese, grated
- 1/4 cup olive oil
- 500g large brown field mushrooms, sliced
- 2 cloves garlic, crushed
- 1 red onion
- 1/4 tsp freshly grated nutmeg, optional
- 1/2 cup flat leaf parsley, roughly chopped
To serve
- toasted walnuts or pine nuts, extra flat leaf parsley
Nutrition per serving
1910 kJ
energy kj
17 g
protein
6 g
saturated fat
4 g
dietary fibre
31 g
carbohydrate
4 g
sugars
352 mg
sodium
- Preheat the oven to 200°C fan grill. Brush or spray each slice of the bread with a little olive oil. Lay on a baking tray and toast in the oven for 5 mins, until just beginning to brown. Remove from oven and use the whole garlic clove to rub over the toasted side. Turnover and return to the oven for a further 5 mins. Remove from oven once beginning to brown, and rub the garlic clove over the second toasted side.
- Sprinkle one side of the toasts with the cheese, then return to the oven to grill, allowing the cheese to melt. Set aside and keep warm while cooking the mushrooms.
- Heat a frying pan with the olive oil over a medium to low heat. Add the sliced onion and garlic and cook until the onion is tender, about 5 mins. Add the sliced mushrooms and fry for 8-10 mins until softened. Season to taste with ground nutmeg, salt and freshly ground black pepper. Add the parsley and mix well.
- Divide the mushrooms onto the top of each slice of prepared toasted bread. Sprinkle with toasted walnuts or pine nuts and plenty of extra parsley.