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The perfect vegetarian breakfast is a simple and tasty mushroom dish with fresh wilted leaves on sourdough. This easy recipe, packed with delicious ingredients, is ideal for the weekend.



  1. In a large skillet, heat the butter and oil over medium-high heat. Toss the mushrooms regularly, and cook for 5 minutes until they are golden. Toss the mushrooms with lemon juice and salt to taste.
  2. In the meantime, heat a chargrill over medium heat. Oil the bread. Toast the bread on each side for about 1-2 minutes or until it is charred. Serve the mushrooms with the wilted leaves and feta on the sourdough.

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