If you’re like me, you want your weekend breakfast to be indulgent and comforting, but also easy to make because who wants to spend an entire weekend morning in the kitchen? If that’s you, then here’s a recipe you’ll fall in love with. My Portobello Mushrooms on Sourdough Toast. I am always looking for tasty things to pile onto that easy, no-knead Sourdough Bread I shared with you. And you really can’t do much better than mushrooms. They are earthy and hefty with a great bite and the silky, herby sauce will have your tastebuds doing cartwheels. The recipe is pure simplicity. The only work you need to do here is slice up the mushrooms and chop parsley. That’s all, really, and how long does it take to slice two portobello mushrooms? Honestly, if I made it any easier for you, you’d be embarrassed. 😉 You can use any bread for this recipe, but I really love sourdough because it toasts up all golden and crunchy, and is flavorful enough to hold its own with the amazing mushrooms. You can also sub criminis for the portobellos, if that’s what you have. Check to get new recipe updates by email.
Try it, and then come back and tell me if you loved it.
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