Creamy Mushroom Toast

Ingredients

• 2 slices whole grain sourdough bread toasted
• 1 portobello mushroom sliced
• 4 swiss brown mushrooms sliced
• 2 tbsp ricotta cheese
• 1/2 small onion sliced
• 1-2 cloves garlic diced
• 3 tsp olive oil
• 1 tsp balsamic vinegar
• Handful arugula (rocket) leaves
• Salt and black pepper
• Chopped parsley
• Chili flakes (optional)

Instructions

1. 1

   In a large skillet sauté onion in 2 tsp of olive oil with a sprinkle of sea salt for a few minutes. Once translucent, add garlic and sauté for a couple of minutes

2. 2

   Add mushrooms with a light drizzle of olive oil and stir over a high heat

3. 3

   When mushrooms have browned, season with salt and pepper, add chopped parsley and remove off the heat

4. 4

   In a bowl, add arugula leaves, balsamic vinegar, light drizzle of olive oil and salt, and mix together

5. 5

   To assemble, spoon the ricotta cheese and spread on the toasted sourdough. Add the arugula salad, layer on the sautéed mushrooms and top with a sprinkle of chili flakes and enjoy your Creamy Mushroom Toast!