Let’s take a minute to talk about toast, please! You know those days when you’re distinctly craving something hearty and savory, that’s both incredibly satisfying- but equally simple to prep? Well, this little recipe is just that. And it’s so incredibly versatile: you can enjoy these toasties for breakfast, lunch, brunch or dinner, or serve them in smaller sizes as appetizers for a little holiday cocktail party. Or any party. Think of them essentially as glorified “crostini”.
The secret to these toasties is securing great bread. I decided to go with sprouted sourdough, because no one does toast like thick slices of soft in the middle, crusty on the edges sourdough. Don’t even try this on wonder bread and tell me, I’ll probably shed a tear, or two. I mean that.
The other neat thing about sourdough is that the naturally occurring fermentation in this bread offsets most of the gluten, thus making it easier to digest and break down. While I painstakingly avoid gluten wherever I can, I find rye bread and sourdough are my friends.
Especially when said bread is purchased from an old-school bakery that still uses traditional techniques as opposed to mass-production, industrial methods. That’s where the bread breaking process breaks off. Sorry, I do realize that last sentence reads like a riddle. But you’re with me, right?
Give these toasties a try. Everyone who tries them will LOVE them. You can thank me later.
Garlic Mushroom Toasties
- 1/2 loaf of fresh sourdough bread: cut in half and then slice it into 4 pieces
- a handful each of crimini, sliced white, and shiitake mushrooms. (about 2 cups)
- 1 tbsp of extra virgin olive oil or avocado oil
- sea salt and black pepper (or peppercorns) to taste
- 1-2 tsp of organic minced garlic
- 1 tbsp finely chopped parsley (optional)
- 1 cup of arugula, Swiss chard or spinach
- In a medium pan on medium-high heat, warm up your extra virgin olive oil. Add the garlic and move around for 1 min, it burns quite easily.
- Throw the greens or mushrooms in, stir and season with sea salt and pepper. Allow them to sautée and soften, about 3-5 mins. You could throw in fresh parsley, too.
- Top your bread (toasted or soft) with the sautéed mushroom and veggies. If you consume dairy, this goes amazing with grated and melted gouda, gorgonzola, mozzarella or provolone cheese. If you do add cheese, make it the final step: after Step 4. You could probably insert them into the oven at 350F on a baking tray with grated cheese on top.
- I don’t consume cheese, so I drizzled mine with chili oil and a touch of red pepper flakes. I could probably use goat feta, too!
- Serve with a cup of coffee or matcha in the morning or a glass of vino at night. So delicious!
By: Aleyda| The Dish On Healthy