Everyone loves a big breakfast every now and then, eggs, bacon, sausage, tomato and of course mushrooms.
Another option with these mushrooms is to serve them on a crouton with a spread of ashed goats cheese.
I've only recently opened my eyes to these tasty vegetables, I'm so glad I have. Here is how I enjoy preparing and eating my Sunday morning mushrooms.
: 8 minutes
: 8 -10 minutes
: 2 servings
180 gm button mushrooms
1/4 salad onion
1 clove garlic
2 tbsp Vegetable stock, verjuice or white wine
2 tbsp pinenuts
Salt and freshly ground black pepper (to taste)
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