I often start
Saturdays with a hearty breakfast, as I then finally have time to sit
down and enjoy the breakfast after a busy week. I really like the
moment when I can drink my coffee in peace and eat something tasty
while browsing other blogs or writing my own posts. So here we are
again in this situation. I'm planning to have a quiet weekend at home
and it starts with these vegan mushroom rye breads.
Ingredients
150 g baby
chestnut mushrooms
2 garlic cloves
2 tbsp olive oil
Few fresh basil
leaves
Sprinkle of salt
and ground black pepper
6 rye bread slices
Method
Slice the
mushrooms and chop the garlic cloves finely. Cook them in olive oil
until most of the excess mushroom liquid has evaporated again.
Season with fresh
basil, salt and pepper.
Toast the rye
bread slices and place the mushroom mix onto the breads.
Enjoy!
Your VegHog
Simple and perfect!
ReplyDeleteThank you! Sometimes the simple things are the best. :)
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