Start the day off right with a good, healthy breakfast, as quick as sautéing Hokto Brown Beech or White Beech mushrooms with fresh tomatoes and serving over toast. A meal worthy of giving you enough energy to last all morning.
Breakfast shouldn’t be complicated, and this recipe takes only five minutes to create and is even vegan. Substitute 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 green onion and sauté for 15 seconds. Next add the mushrooms and the tomatoes and sauté until the mushrooms are soft, about three minutes.
Season with salt and pepper, serve over toast.