I love toast for lunch. It takes under 10 minutes to make and you can top it with any satisfying combination of handy ingredients. Choose your flavors; anything you have in mind will probably work if you don’t over do it. For this toast, I went with garlicky chards, oyster mushrooms, and parmesan. You can also substitute the chard for spinach and the oyster for a different mushroom.
I can’t wait to make toast with chanterelles this summer…
• 2 large slices of bread, toasted
• 6 leaves red chard, roughly chopped
• 150g oyster oyster mushrooms, roughly chopped
• 1 garlic clove, finely chopped
• 2 tablespoons butter
• 1 tablespoon sunflower oil
• 1 tablespoon heavy cream
• shaved parmesan
• salt + black pepper
Sauté the chard in two tablespoons of butter for about 2 minutes or until it’s soft. Near the very end, add the garlic. Season with salt and pepper. Set aside in a bowl.
In the same pan, heat the oil and sauté the mushrooms on medium-high heat for 3-4 minutes. Season with salt and pepper while cooking. Remove from heat, add the cream, and give it a stir.
Put the chard and mushrooms on your toasted bread, top with shaved parmesan and a drizzle with olive oil.