Meal Occasion: Breakfast

Mushroom, Tomato, Avocado & Greens on Sourdough Toast

  • 200g cup mushrooms, cut into quarters
  • 2 tomatoes, cut in half
  • 2 garlic cloves, chopped
  • 1 tbsp water
  • 4 cups baby spinach
  • ½ avocado
  • 4 slices wholemeal or rye sourdough, toasted
  • ½ lemon, cut in two
  • Salt & pepper
  1. Heat saucepan and add mushrooms and tomatoes and cook until mushrooms are golden. Add garlic and water.
  2. Remove mushrooms from saucepan. Turn tomatoes over, add spinach and cook until slightly wilted.
  3. Serve all ingredients on the toast with salt and pepper and a squeeze of lemon over the top.

Chef recipes – Courtesy of Adam Guthrie and Eat Well Magazine

Nourish Bowl

  • 200g Swiss brown quartered or diced
  • 5 tablespoons olive oil
  • 600 g sweet potato, large dice
  • 1/2 medium onion, finely diced
  • 2 tablespoons butter
  • 1/2 bunch broccolini
  • 100g green beans
  • salt
  • pepper

Tahini Dressing
  • 2 tablespoons tahini
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 2 tablespoons yoghurt
  • 1 garlic clove, crushed

  • 250 g packet microwavable brown rice
  • 1 avocado, quartered
  • 2 soft boiled eggs, halved
  • 100g Perino tomatoes, quartered
  • 2 large handfuls baby spinach
  • 1 tablespoon sesame seeds

Preheat oven to 180°C. Line a baking tray with baking paper.

Place sweet potato onto prepared tray. Drizzle over 2 tablespoons of oil. Season with salt and pepper. Bake in oven for 10-15 minutes or until tender.

Meanwhile; heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5 minutes until softened and the liquid from the mushrooms has evaporated. Transfer to a bowl. Season with salt and pepper and set aside to cool.

Add the butter and remaining oil to the pan. Sauté the Swiss brown mushrooms for 4 minutes or until tender. Season with salt and pepper and set aside to cool.

Steam the beans and broccolini until just tender, refresh under cold water and drain.

Cook the brown rice according to the packet instructions.

Whisk together the tahini dressing ingredients. Season with salt.

Arrange all the cooked and fresh ingredients into shallow serving bowls in a decorative manner. Sprinkle over the sesame seeds and serve with the tahini sauce.

Note: Option to add a piece of steamed or baked salmon as extra protein.

Mini Mushroom Hand Pies

  • 4 sliced of bread
  • 60g butter
  • 250g white button mushrooms, coarsely chopped
  • 1 shallot (40g), finely chopped
  • 1 garlic clove crushed
  • 3 fresh spring onion
  • 2 Free Range Egg whisked
  • Sea salt flakes, to sprinkle
  • Thyme sprigs, extra, to sprinkle
  1. Preheat oven to 220°C (200°C fan-forced).
  2. In a large frying pan, melt the butter over medium-high heat. Add the mushrooms, shallot, garlic and thyme. Cook for 10 mins or until mushrooms are golden brown. Remove from heat. Season with salt and pepper. Set aside to cool completely.
  3. Cut the edges of the bread and with a rolling pan, flatten.
  4. Grease a 12-hole, 1½-tbs mini muffin pan and line each hole with flat bread.
  5. Divide the mushroom mixture among pastry, pressing into the pastry. Fold pastry corners over the mushroom mixture to partially enclose. Brush pastry with egg and sprinkle with sea salt flakes.
  6. Bake for 15 mins or until golden brown on bottom.

Transfer to a serving platter.
Serve warm.

Mushroom Toastie

  • 1 loaf white or multigrain sliced bread
  • 375g fresh white cup mushrooms, thickly sliced
  • 1 bunch spinach
  • 150g of mozzarella cheese, cut in thinly slices.
  • Salt
  • Pepper
  1. Heat 1 tablespoon of butter in a skillet and add the mushrooms. Cook until golden brown and set aside on a plate.
  2. Bring a pot of water to boil. Add 1 bunch of spinach leaves and cook until wilted. When cooked, drain water well, allow to cool slightly and then squeeze water out of the spinach and place on a paper towel to ensure water is drained.
  3. Meanwhile, heat up sandwich press.
  4. Take two sliced of bread at a time and assemble the toasties. Place the mozzarella cheese first followed by spinach leaves and finally the sautéed mushrooms with a dash of salt and pepper and top with the second pieces of bread. Repeat as many times as necessary.
  5. Heat up your sandwich press, cook toasties for a couple of minutes when the cheese starts melting and the bread is nicely toasted!

Serve hot and enjoy

Sourdough With Mushboom!

  • 200g mushrooms sliced, qtr. or halved (white, brown or portobello)
  • 4 thick slices sourdough bread
  • 40g butter
  • 1 tbsp olive oil, plus extra to drizzle
  • Lemon
  • 3-4 sprigs or Thyme
  1. In a large frying pan over a high heat, melt the butter and add the thyme.
  2. Once foaming, add mushrooms and a generous amount of salt and pepper. Sautee at high heat without turning for 2 minutes until the undersides are golden, then flip and continue cooking.
  3. Drizzle olive oil on bread and toast your bread using the frypan until golden and layer up with your combination of toppings.

Choose your toppings:
Mushrooms & Egg
  • 4 Poached eggs, scrambled or sunny side up
  • Hollandaise sauce

Mushrooms & Avocado
  • 1 Avocado smashed or sliced with squeezed lemon & rock salt

Mushrooms & Cocktail Truss
  • 1 Cocktail truss tomato (cook alongside mushrooms in frypan with butter & thyme)
  • Crumbled feta

Superquick Omelette On The Run!

  • 2 teaspoons of butter or Ghee-your choice
  • 150g sliced mushrooms (white or brown)
  • 2 eggs beaten
  • 2 tablespoon milk or water
  • 4 Perino tomatoes (halved)
  • Salt & ground black pepper, to taste
  • 2 teaspoons coarsely chopped fresh parsley (optional) to garnish
  1. Melt 1tsp. butter in medium frypan on high heat. Add sliced mushrooms, cook on high heat for approx. 8 mins (set aside when cooked).
  2. Beat eggs, 2 tbsp. milk or water salt and ground pepper to taste.
  3. Add eggs – tilt to distribute in pan – add cooked mushrooms and halved tomatoes to one half of the omelette. Cook until base is lightly browned.
  4. Add optional parsley to garnish. Fold-over and serve.

BOOM!