In this recipe, buttery porcini mushrooms are sautéed with fresh asparagus and garlic to create a breakfast entrée that's both savory and satisfying. This is the perfect breakfast for mushroom-lovers or anyone who's seeking to satisfy their craving for something new and rustic.
Buttery Porcini Mushrooms and Asparagus on Toast [Vegan]
Ingredients
- 2 cups fresh porcini mushrooms, dry brushed and scraped of any dirt
- 1 3/4 ounces asparagus, cut into thin ribbons
- 1 small clove of garlic, minced
- 1 small sprig of fresh thyme
- 1 teaspoon vegan butter
- 2-3 slices toasted sourdough bread
- Salt and pepper, to taste
Preparation
- If your mushrooms are dirty, use a dry pastry brush and sharp knife to gently scrape away any dirt or grit. Cut the mushrooms into slices and set aside.
- Heat a completely dry cast iron skillet or heavy-bottomed frying pan on a low heat and add the mushrooms. Cook for 3 minutes, or until some of the mushrooms take on a little color. If your mushrooms are very big, they may release some liquid. Boil off the liquid for about 2 minutes.
- While the mushrooms are cooking, prepare the asparagus. Snap off the tough ends of the stem and discard. Using a vegetable peeler, shave the asparagus into thin ribbons.
- Once the mushrooms have taken on some color, add the butter, asparagus, and minced garlic. Stir well to make sure the butter is evenly distributed.
- Cook for another 3-4 minutes until the mushrooms are soft and a little golden on the edges.
- Sprinkle on the fresh thyme, season with salt and pepper, and serve on toasted sourdough bread.
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