What more do you need than simple yummy mushrooms on toast.

A super quick, easy to make, healthy light lunch or breakfast recipe.

Rich in vitamins, minerals and high in selenium which boosts anti-oxidant benefits to the cells in the body and skin.

Earthy, dense goodness that will not disappoint to satisfy you and your appetite.

Serves 2
Takes 20 minutes

Ingredients

• 250gm sliced chestnut mushrooms
• 3 squashed garlic cloves
• 30gm extra virgin olive oil
• 1tbs mushroom ketchup
• Bunch rocket leaves
• Bunch chopped parsley
• 2 slices sourdough & rye bread (or gluten free If required)
• 25gm butter
• Pinch sea salt & pepper

Dipping Sauce

• ½ tsp horseradish
• ½ tsp mayonnaise
• 1/2tsp anchovy paste

Method

Pre heat the oven to 200°C or 390 °F.

Place the mushrooms, extra virgin olive oil and mushroom ketchup into a baking try and cover with foil.

Place the baking try into the oven for approx. 10 minutes or until the mushrooms are cooked.

In the meantime, mix together the horseradish, mayonnaise and anchovy paste and place into two small sauce dishes. Chop the parsley.

Pop the slices of bread into the toaster.

Remove the toasted bread from the toaster.

Butter the toast.

To Serve

Place the toast on the plate.

Add the mushrooms on top of the toast.

Pop the bunch of rocket leaves and parsley on top of the mushrooms.

Place the dipping sauce on the side.

Add sea salt & pepper to suit your taste.

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.