Gourmet-style mushrooms and tomatoes on toast

Recipe from: 26 October 2010

Ingredients 10
Servings 2
Time 5 mins

Ingredients

  • 100
    g
    button mushrooms, sliced
  • 1/2
    onion, finely chopped
  • 1
    Tbs
    chopped fresh parsley
  • 1/2
    cup
    cherry tomatoes
  • 2-3
    Tbs
    balsamic vinegar
  • 1
    cloves
    garlic, crushed
  • 4
    slices wholewheat bread
  • 4
    tsp
    mixed herb pesto
  • 2
    Tbs
    ricotta cheese
  • 20
    g
    rocket, for serving
 

Method

5 mins
 
Heat a non-stick frying pan and sauté the mushrooms and onion in a splash of water until soft, then add parsley.

At the same time, sauté the tomatoes in another pan with balsamic vinegar and garlic until soft and a few tomatoes have burst open.

Toast the bread and spread with pesto and ricotta.

Top with mushrooms and tomatoes.

Serve with torn rocket leaves on the side.

Delicious things to add:

* Use a variety of mushrooms such as brown, portabellini, oyster or baby mushrooms.

 

Read more on: sauté
 

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