Aioli Garlic Mushrooms on Sourdough with Pea-Lentiful

Aioli Garlic Mushrooms on Sourdough with Pea-Lentiful


Average rating: 5.0 • Rated by 2 users

Servings: 1

Total time: 15 min

Preparation time: 5 min

Cooking time: 10 min

Cooking methods: Frying , Sautéing

Difficulty: Beginner

'Creamy' garlic mushrooms on toast. The perfect plant-rich brunch. Swap out the Pea-Lentiful (available at Sainsbury's), if desired, for some pesto.


Aioli-Tarragon Mushrooms

neutral cooking oil • 1 tbsp
2 shallots
6 medium Portobello mushrooms
LEON Aioli • 2 tbsp
2 sourdough slices
tarragon, optional • 10 g
LEON Pea-Lentiful • 4 tbsp
1 garlic clove, halved


Aioli-tarragon mushrooms


1. Heat 1 tbsp of oil in a pan, add your diced shallots and cook until soft.


2. Slice your mushrooms and add to your pan, cook until really soft, golden, and until most of the excess liquid has evaporated.


3. Allow the mix to cool slightly, then stir through your LEON Aioli, then tarragon and combine.


4. Griddle or toast the sourdough and rub with the cut side of the garlic clove.


5. Slather 2 tablespoons of Pea-Lentiful onto each slice of toast.


6. Pile the mushrooms on top then sprinkle with extra tarragon. Season to taste.

Cuisines: British , Brunch Categories: Breakfast , Lunch

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