Hokto Mushroom Breakfast

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Your day should always start off right with a good, healthy breakfast, and a quick sauté of Hokto’s Brown Beech or White Beech mushrooms with fresh tomatoes served over toast gives you enough energy to last you throughout of the morning. Breakfast shouldn’t be complicated, and this recipe takes only five minutes to create and is even vegan. Substitute the whole wheat bread with your favorite gluten-free version, and you’ve also got a perfect gluten-free breakfast.


1 teaspoon olive oil
1 green onion, minced
1 package Hokto Brown or White Beech mushrooms (or a mix)
1/2 tomato, diced
salt and freshly ground black pepper, to taste
1 piece toasted bread, cut in half diagonally


Heat a frying pan over medium heat. When hot, add olive oil and swirl to coat. Add in the green onion and sauté for 15 seconds. Add the mushrooms and the tomatoes and sauté until the mushrooms are soft and, about three minutes. Season with salt and pepper, serve over toast.