By August 17, 2019May 27th, 2020Recipes

I kind of re-found my love of mushrooms this week. Such a quick breakfast, plant based and damn tasty too! This recipe is enough for 1


1 or 2 slices wholemeal toast⠀
8-10 closed cup mushrooms, sliced⠀
1 sprig of rosemary⠀
Butter (Rapeseed oil for the vegan version)⠀

Melt a knob of butter/oil in a pan over medium heat.
Pick the leaves off the rosemary and finely chop.
Add the mushrooms and rosemary to the pan and fry until lightly browned. Season with salt & pepper.⠀
Toast bread, top with butter and Vegemite/Marmite.
Add mushrooms on the top and bobs your uncle!

Kate Taylor

Author Kate Taylor

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