Leek and mushrooms on toast

Name: Leek and mushrooms on toast
Cook time: 30 min
Cuisine: Italian
Ingredients: 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

Lynne Mullins

October 19, 2011

Time:< 30 mins

This is a hearty and delicious vegetarian breakfast recipe.

Ingredients

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

Method

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.
To serve
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

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