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Gourmet-style mushrooms and tomatoes on toast

Recipe from: 26 October 2010

Ingredients 10
Servings 2
Time 5 mins


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


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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