mushroom spread + toast
As a vegetarian, mushrooms are everywhere. Any time I order a meal with vegetables, they are on the plate. The problem is, I grew up hating mushrooms and refused to have them anywhere near my food. Now days I am trying to like them. I hear they are an acquired taste.They have so many health benefits from cancer fighting properties to lowering cholesterol to providing vitamins such as C, D, and potassium. Each type mushroom has it's own set of benefits, but they are all a healthy addition to your meal. You can find out more about the benefits here. So, I have been slowly getting used to the taste.
This is a quick and fabulous appetizer. So healthy and satisfying. Actually, I even enjoyed eating this!
- about 2 cups of fresh mushrooms, a variety is better
- 2 tablespoons olive oil
- 1 teaspoon chopped tarragon
- 1 minced garlic clove
- salt and pepper
- 1 teaspoon balsamic vinegar
- a fabulous loaf of fresh bread (preferably whole wheat!)
Thinly slice the mushrooms. In a large pan, sauté mushrooms with the olive oil, tarragon, and garlic over medium-low heat. After a few minutes the mushrooms will release their liquid, at that point add salt, pepper and balsamic. If there is too much liquid, cook for a couple more minutes and it will reduce. While that is cooking, slice the bread and toast. Drizzle with a little sea salt and olive oil and serve.