Fresh sourdough bread, avocado pesto cream and roasted seasonal mushrooms.

The Recipe:

  • 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)

The Instructions:

  • 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!