Mushroom and Asparagus Toast

This is a great recipe for appetizers, lunch or a light supper with a soup. So delicious and easy.

Servings: 4

Preparation: 15 minutes

Cooking time: 20 minutes

4 slices of bread, preferably sourdough

60 ml (5 tbsp) olive oil, divided

2 cloves of garlic, peeled

454 g (1 lb) of coffee mushrooms

Fresh Thyme, to taste

1 bunch of asparagus, trimmed

1 tbsp (15 mL) balsamic vinegar

Salt and pepper, to taste

 

Preheat oven to 180 ° C (350 ° F). In a frying pan, brown the mushrooms over medium-high heat in 2 tbsp (30 mL) olive oil. After about ten minutes, when they have made their water, add thyme, salt and pepper. While cooking the mushrooms, prepare the asparagus. Spread them on a baking tray, drizzle with balsamic vinegar and 15 ml (1 tbsp.) Olive oil, then season with salt and pepper. Roast in the oven for 5 to 10 minutes depending on the size of the asparagus. Once the asparagus is ready, place the slices of bread on a baking tray, drizzle with 2 tbsp (30 mL) olive oil and bake until well golden.

Assembly: Rub the bread slices with the garlic cloves, then garnish with mushrooms and asparagus.

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