Fresh sourdough bread, avocado pesto cream and roasted seasonal mushrooms.
- 200 g seasonal mushrooms
- 1/2 onion, chopped
- 1/2 tbsp chili flakes
- 1 big garlic clove, chopped
- 2-3 spoon olive oil
- Juice from half a lemon (or lime)
- Put all ingredients on a warm pan and cook for 5-7 minutes over heat until it’s soft and golden.
- Warm your sourdough toast, add avocado and pesto on it, and spoon your mushrooms on top of the toast and taste with salt and pepper
A Proud Vegan Enthusiast!