I love mushrooms. I bought a bag from the fruit market and made this lunchey thing for breakfast. Yes, i eat lunch for breakfast and breakfast for dinner, and leftovers for dinner. or whatever. the point is im getting enough nutrients to perform basic biological functions in order to continue living.
Ingredients:
Button mushrooms, sliced. any other mushrooms will do, i suppose.
Fresh basil, chopped finely
Baby spinach
Sunflower seed
Chickpeas
Truss tomatoes cut in cubes
- Heat up a frying pan, and lightly fry the mushrooms and basil in olive oil. season with salt and pepper.
- remove shrooms and put on a plate with paper towels so the juices can be absorbed.
- grill the tomatoes in the hot pan so it absorbs some of its shroomness and basilness for a bit of flavour. remove them and drain on paper towels.
- mix up the shrooms, toms, spinach, seed, chickpeas and youre good to go!
notes:
- next time i wont drain the shrooms or the tomatoes. ill add udon noodles and use the juices as a sauce.
- alternatively, you can have the toms fresh and raw in the salad but i'm too scared to eat raw tomatoes by myself so thats why i had to subject them to searing hot heat first. im a novice tomato eater, in case you didnt know.
cheerio!
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