The perfect veggie brunch dish or an ideal indulgent snack at any time day. This recipe is super simple to make but tastes absolutely delicious and it's even healthy too. Mushrooms are packed with Vitamin D which is crucial in keeping your immune system up in the winter months when there is less sunshine around. To make this dish vegan simply substitute the butter for your favourite plant based spread.
2
20 minutes
Easy
250g Chestnut Mushrooms
200g Aviko Hash Brown Bites
100g Cherry tomatoes
2 Cloves of garlic crushed
2 Slices of bread
Juice of half a lemon
Handful flat leaf parsley
25g Butter plus a little extra for spreading on toast
Oil for frying (rapeseed, sunflower, olive etc)
