Learning that mushrooms have amazing health benefits, I try more and more to weave them into my meals, even though they aren’t really my favorite thing to eat.
All of the flavors and textures in this Mushroom Toast with Sage and Pecans recipe makes me crave mushrooms, so now I’m happy to have another option for enjoying them.
Mushroom Toast with Sage and Pecans
Mushroom toast is a new go to of mine for comfort food. I love the meaty texture of the mushroom, and the herby/earthy/nutty ingredients in this toast turned out to be an addicting combo .
- 2 slices multigrain toast (I used Dave's Killer Bread)
- 1 tbsp avocado oil
- 1 tsp minced garlic
- handful mixed greens
- 1 cup sliced baby bella mushrooms
- 1/4 cup veggie stock
- 1 tbsp chopped pecans
- 4-6 sage leaves rolled and sliced into ribbons (chiffonade)
- salt and pepper to taste
Heat up some avocado oil in a medium size skillet. Then add the garlic, mixed greens and mushrooms, and cook for about 5 minutes. Add a splash of veggie stock and cook for another 5 minutes. Season with salt and pepper.
plop everything on top of your favorite toast, and garnish with some pecans, fresh sage, salt and pepper.