Mushrooms are one of nature’s most perfect sources of nutrition and we should all be using them more in our everyday dishes
A great way to bulk out your meals and add extra nutritional value is to add mushrooms. If you replace a small portion of your meat with finely diced mushrooms, they will have less fat and fewer calories, while being healthier, more delicious and sustainable.
Grown locally from the earth, with nothing added and nothing wasted, each mushroom is packed full of health-boosting vitamins and minerals. Their versatile nature means that, not only do mushrooms add a unique umami flavour, they also provide essential nutrients and minerals that contribute to a balanced diet. They make a delicious addition to soups and stews and elevate the flavour and texture of other meals like pastas, burgers, and stir-frys.
When it comes to sustainability, mushrooms are a superhero. Their impact on the environment is significantly low as they require only a fraction of the water, land and energy needed to produce other foods. Mushrooms are natural recycling champs because they are one of the few veggies with absolutely no waste – you can eat every single part of a mushroom! Join the no-waste movement by adding these amazing fungi to your meals.
Making garlic mushrooms on sourdough toast is a fantastic way to incorporate the incredible versatility of mushrooms into your breakfast routine. Not only is it healthy and nutritious, but it’s also seriously tasty. The garlic and mushrooms create a perfect blend of flavours and textures. Trust us, your taste buds will thank you!
Mushrooms are truly fascinating and there are so many different varieties to choose from. Enjoy this comforting appetizer, ideal for impressing your guests at a festive meal, or as a solo treat.
Recipe for Garlic Mushrooms on Sourdough Toast
Prep time: 15 minutes
- 200g button or brown chestnut mushrooms, sliced
- Knob of butter
- 2 garlic cloves, crushed
- A few sprigs of thyme, leaves removed
- 2 large slices of sourdough
- 1 tbsp creme fraiche or double cream
- Small handful of flat leaf parsley, roughly chopped
- 1 x 90g jar Sacla ‘nduja pesto (you can substitute with ‘nduja paste or a tomato/chilli jam)
- Over a medium heat, melt the butter in a pan and cook the garlic for 20 seconds.
- Add the mushrooms and thyme, then stir for a few minutes until the mushrooms are soft and start to golden at the edges.
- Meanwhile, toast the sourdough.
- Finally add the crème fraiche and parsley to the pan, season to taste.
- When ready to serve, spread a layer of ‘nduja paste onto each sourdough slice (about ½ tbsp or add more if you like heat), then top with the mushroom mixture and a few more fresh herbs if you wish.
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Disclaimer: Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.