Leek and mushrooms on toast
This is a hearty and delicious vegetarian breakfast recipe.
Photo: Jennifer Soo
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- 3 tbsp butter
- 1 leek (finely sliced)
- 2 cloves garlic (finely chopped)
- 300g mushrooms (sliced)
- ¼ cup white wine or verjuice
- 2 tbsp chives (chopped)
- 2 tbsp flat-leaf parsley (chopped)
- ¾ cup light sour cream
- sea salt and cracked black pepper
- wilted spinach
- toasted sourdough
Melt 3 tbsp butter in a large non-stick frying pan over medium heat. Add 1 leek (finely sliced) and stir for 4-5 minutes or until soft. Add 2 cloves garlic (finely chopped) and 300g mushrooms (sliced) and cook for about 5 minutes or until mushrooms are almost cooked through. Add ¼ cup white wine or verjuice and bring to the boil. Stir in 2 tbsp chives (chopped), 2 tbsp flat-leaf parsley (chopped) and ¾ cup light sour cream. Season with sea salt and cracked black pepper and heat until warmed through.
Serve on a bed of wilted spinach with toasted sourdough.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store