Pesto and Mushroom Toast

A quick-fix breakfast which is simple and tasty.

Ingredients:

Bread slices – 4 (Preferably Ciabatta or Sour Dough)

Basil pesto – ½ cup

Button Mushrooms – 10-12

Pepper – ½ tsp

Salt – a pinch

Thick Soy Sauce or Tamari – ½ tsp

Oil – 2 tsp

To make pesto

Basil – 1 cup

Pine nuts – ¼ cup or Walnuts (10-12 )

Lemon juice – ½ tsp

Salt – to taste

Garlic – 2 small cloves

Pepper powder – ¼ tsp

Extra virgin olive oil – 2 tsp

Parmesan cheese – ¼ cup (optional) though I didn’t use it

Preparation:

Add all the ingredients except the basil leaves and blitz it in a food processor or a mixie to a fine paste.
Lastly, add the washed and chopped basil leaves and grind.

Wash and chop the mushroom lengthwise about 1 inch thick pieces. Heat a pan and add oil. Place the
cut slices of mushroom on the pan and let it cook. When it turns brown, flip it to the other side. Sprinkle
pepper and salt to it before taking it out, to a plate. Heat the pan again and add the thick soya sauce to
it. Add the mushrooms and stir it quickly so that the sauce coats the mushrooms. Take it out
immediately.

Toast the ciabatta bread slices in a pan to a golden colour. Spread the pesto on it. Arrange the
mushroom slices on it and season with more pepper powder, if needed.

Note: If you do not have tamari, use thick soya sauce which is more thicker and sweeter than the light soya sauce.