These delicious herbed mushrooms toast with garlic and sun-dried tomato flavored butter are perfect for a savory breakfast, lunch, dinner, or a light snack.
I have been enjoying using my homemade sun-dried tomato butter in every other recipe so far. It gives the dish so much more flavor. Now I think, I cannot do without it. You must head over and check out this recipe too if you want to enhance the tastes of your food. I am just saying! 🙂
Today’s recipe was created out of desperation and hunger. I wanted a quick-fix to satisfy my hunger pangs. It was late in the afternoon, I was busy editing the pictures of my last shoot without realizing that it was way past lunch time. It was only when my belly started to grumble, I realized that I was hungry and had not cooked anything for lunch. I had to stop my work and cook something. How often does this happen with you too? At such times, all you need is a quick-fix recipe!
Thankfully there was a packet of fresh mushrooms, beets and homemade butter. I began scratching my head trying to figure out what to cook with these as the list of ingredients seemed random and somewhat unrelated to one another. My mom always told me to have bread in my pantry at any time as it comes handy in such occasions when you are in a dearth of ideas. It always works! This time too, bread came to my rescue.
I developed the recipe on the go. I first started to prepare the mushroom. Here is what you need to do. Wash and clean the mushrooms well. Melt butter in a pan, fry minced garlic and onions. Saute till the onions turn translucent. Then add the mushrooms and thyme. Mix and saute till the mushrooms dry up completely. Add salt now.
Add cumin powder, red pepper flakes and chopped parsley. Take it off the flame. Now lightly toast the bread and smother it with this freshly made sun-dried tomato butter. Add a generous serving of herbed mushrooms on top. Sprinkle grated beets on top and serve.
You can add cheese as well and grill it a bit just for some extra punch. Herbed Mushrooms Garlic Toast is now ready to be devoured. The grated beets are a wonderful addition to this open sandwich/bruschetta. The balance the taste by giving it a certain sweetness. Overall, this recipe surely did it for me and my hungry belly.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!
- 250 gms mushrooms
- 1 tbsp butter
- 3-4 cloves of garlic
- 1 large onion
- 2 tbsp thyme
- 1 tsp cumin powder
- 1 tbsp red pepper flakes
- 2-3 tbsp chopped parsley
- 2-4 brown bread
- Sun dried tomato butter as required
- Boiled beets, peeled & grated, use as required
- Wash and clean the mushrooms well. Melt butter in a pan, fry minced garlic and onions. Saute till the onions turn translucent. Then add the mushrooms and thyme. Mix and saute till the mushrooms dry up completely. Add salt now.
- Add cumin powder, red pepper flakes and chopped parsley. Take it off the flame. Now lightly toast the bread and smother it with this freshly made sun-dried tomato butter. Add a generous serving of herbed mushrooms on top. Sprinkle grated beets on top and serve.
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Hunting for similar meals that can be made in a jiffy with least amount of prep, then look no further than here. I have compiled them for you. You just need to click and read. Check out Open Faced Yam Burger with Hummus Sauce, Mushroom Jalapeno Burger Pizza, Kashmiri Methi Ghavan Recipe | Fenugreek Rice Flour Crepes, Instant Carrot & Oats Dosa/Crepes and Kerala Egg Puffs.