Recipe Herbed Mushroom & Leek Toastie
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Comfort food
Breakfast & brunch
Snacks
Is there anything better than a good ol’ fashioned toastie? Generously herbed mushrooms and leeks piled between two pieces of lathered-up toast make this a real standout on the lunch menu.
You will need
Serves 2
- 4 thick slices sourdough bread (gluten-free if required)
- Nuttelex spread
- 500g mixed mushrooms (e.g oyster, Swiss brown, enoki, Shimeji), sliced
- 4 cloves of garlic, finely chopped
- 2 leeks, white part only, washed and sliced
- 4 fresh rosemary sprigs, chopped
- 6 fresh thyme sprigs, leaves only
- Vegan feta-style cheese
- Salt & pepper
- Extra virgin olive oil
Recipe: Tim Bone
Directions
-
Step 1
Heat 2 pans on the stovetop, with 1 tablespoon of olive oil in each pan. In one pan sweat the leeks over medium-low heat until nice and soft. In the other pan over medium-high heat add the mushrooms; after cooking down a bit, add the rosemary, thyme, a pinch of salt and pepper, and fry until caramelised. Add garlic and cook for another minute. Pour the cooked mushrooms and leeks into a bowl and stir to combine.
-
Step 2
Spread Nuttelex on one side of each bread slice (the buttered sides will be the outside of the toastie). Build the toasties by topping a slice of bread with the leek and mushroom mix, crumble feta on top, and top with another slice of bread.
-
Step 3
Cook toasties in a pan over medium heat with a lid on, flipping halfway through, until each side is golden and toasted. When the toastie is almost ready, add a little splash of water to the corner of the pan and put the lid back on to steam cook them for a final 30 seconds.
-
Step 4
Slice toasties and serve with a sprinkle of sea salt on top.
Recipe: Tim Bone
More nut-free dishes
Herbed Mushroom & Leek Toastie
Directions
10 mins to prep
-
Step 1
Heat 2 pans on the stovetop, with 1 tablespoon of olive oil in each pan. In one pan sweat the leeks over medium-low heat until nice and soft. In the other pan over medium-high heat add the mushrooms; after cooking down a bit, add the rosemary, thyme, a pinch of salt and pepper, and fry until caramelised. Add garlic and cook for another minute. Pour the cooked mushrooms and leeks into a bowl and stir to combine.
-
Step 2
Spread Nuttelex on one side of each bread slice (the buttered sides will be the outside of the toastie). Build the toasties by topping a slice of bread with the leek and mushroom mix, crumble feta on top, and top with another slice of bread.
-
Step 3
Cook toasties in a pan over medium heat with a lid on, flipping halfway through, until each side is golden and toasted. When the toastie is almost ready, add a little splash of water to the corner of the pan and put the lid back on to steam cook them for a final 30 seconds.
-
Step 4
Slice toasties and serve with a sprinkle of sea salt on top.
You will need
Serves 2
- 4 thick slices sourdough bread (gluten-free if required)
- Nuttelex spread
- 500g mixed mushrooms (e.g oyster, Swiss brown, enoki, Shimeji), sliced
- 4 cloves of garlic, finely chopped
- 2 leeks, white part only, washed and sliced
- 4 fresh rosemary sprigs, chopped
- 6 fresh thyme sprigs, leaves only
- Vegan feta-style cheese
- Salt & pepper
- Extra virgin olive oil