My wife is the biggest fan of mushrooms for breakfast and this is a tasty vegan alternative. Mushrooms are so good for you as well, so get them in your basket ASAP! Dukkah is a delicious Middle Eastern nut, seed and spice blend. If you have any dukkah leftover, store in an airtight container and add to your grains and vegetables.
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
portobello mushroom 8
garlic cloves 2 (sliced)
red onion 1 (sliced)
hazelnuts 100 g (chopped)
fresh parsley 1 handful (chopped)
cumin seeds 2 tsp
coriander seeds 2 tsp
ground cinnamon ½ tsp
white bread 4
Method
Prep the ingredients
Slice the mushrooms thickly. Peel and crush the garlic. Peel and slice the red onion. Roughly chop the hazelnuts. Chop the parsley.
Add the red onion to a bowl of cold water and leave to sit (this will soften them and make them a bit more mellow to enjoy raw).
Cook the mushrooms
Heat a dash of oil in a frying pan on a medium heat and fry the mushrooms for 3-5 minutes. Add the garlic, fry for a minute, season with salt and turn the heat down.
Make the dukkah
Heat a pan over a medium heat, add the cumin and coriander seeds and gently toast for 1-2 minutes. Add the hazelnuts, cinnamon and season with salt and toast for another 1-2 minutes. Transfer from the pan to a small bowl.
Plate up
Toast the bread to your liking. Drain the red onion.
Mix the parsley through the mushrooms then load up the toast with the mushrooms, red onion and dukkah. Enjoy!
