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|
|Calories from Fat: 245 (72%)|
|Amt Per Serving||% DV|
|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 %|
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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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