Aioli Garlic Mushrooms on Sourdough with Pea-Lentiful

Aioli Garlic Mushrooms on Sourdough with Pea-Lentiful

By LEON

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.

Ingredients

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

Steps

Aioli-tarragon mushrooms

1

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

2

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

3

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

4

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

5

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

6

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

Cuisines: British , Brunch Categories: Breakfast , Lunch

Comments are loading...

Community comments