Mushroom on Toast with Fennel and Red Onion - Healthy Mediterranean Breakfast Ideas
Mushroom on toast with fennel and red onion is a great way to start the day with a healthy and filling breakfast option! Add a touch of Mediterranean flair to a typical mushroom on toast recipe. We use lots of freshly picked wild fennel, small capers, and a little fried red onion for some color and zingy flavors.
Equipment
- Skillet or frying pan
- Wooden cutting board
- Chef knife
- Cooking Tongs
Ingredients
- 200 g mushrooms mixed varieties, sliced
- ½ a red onion finely sliced
- Small bunch of fresh fennel
- 1 tsp Capers with juice
- Lemon juice and zest
- Extra Virgin Olive Oil
- Salt & pepper to taste
- 2 large slices of fresh bread we used a baguette
Instructions
Step 1 - Cook mushrooms
- Pan fry the red onion with a splash of olive oil for 2-3 minutes over medium-high heat, then add the mushrooms (do them in batches if needed, don’t overcrowd the pan).½ a red onion, Extra Virgin Olive Oil
- Cook the mushrooms for around 5 minutes, then add a squeeze of fresh lemon juice, the capers, chopped fennel, and season to taste with salt and pepper.200 g mushrooms, Small bunch of fresh fennel, 1 tsp Capers, Lemon juice and zest, Salt & pepper to taste
- Stir ingredients through and then remove from the pan.
Step 2 - Toast bread
- Add a splash more oil to the same pan and then add the bread, cut side down. Fry for 2-3 minutes or until the bread is lightly toasted.2 large slices of fresh bread
Step 3 - Assemble and serve
- Spoon some of the mushrooms and fennel mix on top of the bread, drizzle with a little olive oil, then garnish with a sprig of fresh fennel and serve.