This is the perfect brunch dish, it’s quick to make and full of flavour!
• 4 slices sourdough toast
• 200g Irish mushrooms
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple
• 1 tsp thyme leaves
1. In a frying pan over a med-high heat add the oil.
2. Toss in the mushrooms and thyme and cook for 2-3 minutes.
3. Once the mushrooms start to soften add the maple and balsamic and cook for a further 2 minutes until the mushrooms are cooked through, tender and golden.
4. Serve on sourdough toast with an extra drizzle of olive oil or pesto.