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.
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
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.