The fridge is empty, the cupboards are bare, and the wallet is empty- what do you do? That's exactly where I found myself recently, so I threw together this little salad, slapped it on toast, and had the best brunch I'd eaten in months. There are a lot of ingredients in this dish, but you should notice that most of them are staples (garlic, oil, S&P) that you should probably already have in your kitchen.
Melt the butter and oil in a large pan. When the butter stops foaming up, add the mushrooms, garlic, thyme, salt, and pepper and cook over medium heat for about 5 minutes. Once the mushrooms are tender, sprinkle with parsley and a touch of lemon juice.
Toast the bread and arrange on a plate. If you don't like sourdough, just choose your favorite substitute- something hearty and savory. Toss the mushroom mixture and the salad greens and place on top of toast. Drizzle with a touch more oil and lemon juice. Sprinkle with shaves or grate over parmesan cheese.
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Serving Size: 1 Serving (437g) | ||
Recipe Makes: 2 | ||
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Calories: 341 | ||
Calories from Fat: 245 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 16.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 156.6mg | 5 % | |
Potassium 1658.6mg | 44 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 13.9g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 341
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