Tomato, Red Onion and Mushroom Medley.

I am not a breakfast food person.

THERE! I said it! People look at me with confused expressions when I tell them that I do not like breakfast food. I shudder to think how Leslie Knope would react if she ever found out.

Therefore, finding something that sits well with me first thing on a morning has been a struggle. I’ve tried it all… over-night oats, breakfast smoothies, the classic cereal and (plant-based) milk, toast with various toppings… (disclaimer – I am yet to try a home made granola, so there might be some kind of related blog post coming at some point in the future!)

I generally settle for a slice of toast with some dairy free Flora. Cram that in my gob and away I go with a coffee in one hand and instagram scrolling in the other.

However, they do say that breakfast is the most important meal of the day, and while I’m really not that way inclined, I have been working on some breakfast type meals that I can enjoy when we have a bit more time to cook and a bit of a slower morning than the Monday to Friday slog, so I’ve created this recipe to share with you guys. We enjoy this tasty brunch on a Saturday morning after a relaxing, slow start. It’s super easy to make and you can half/double the ingredients as it suits you!

 

BLOG R - Medley

Tomato, Red Onion and Mushroom Medley.

Ingredients:

  • 350g white mushrooms
  • 4 large salad tomatoes
  • 1 large red onion
  • 4 slices of seeded bread
  • your favourite non-dairy spread (dairy free flora is our current fave!
  • salt and pepper
  • olive oil/hemp oil

Method:

  • Chop the red onion roughly into wedges. Separate each layer of onion and chuck them in the pan on a high heat with a glug of olive/hemp oil.
  • While the onions are charring, slice the mushrooms (I like mine super thin!) Once the onions start browning, turn down the heat and add the mushrooms. Season with salt and pepper and place a lid over the top to keep all the moisture in.
  • Chop the tomatoes into 8ths. (Half, half again and half again!) I usually let the mushrooms sweat for around 10-15 minutes, or at least until those lovely juices start flowing.
  • Once the onions and mushrooms are soft and juicy, add the tomatoes and replace the lid.
  • While the tomatoes are cooking, toast your bread and add your spread.
  • Once you’re toast is perfectly toasted and the spread is wonderful spread…ed? The Tomatoes should be nice and mushy. Et Voila! Spoon the medley into two bowls and serve with your toast on the side. (I like to keep the toast separate because I am rather funny about soggy bread. Seems like a fussy theme is starting to develop…)
  • *Extra Tip* If you have any basil or parsley that’s looking a little bit sad and needs using up in the fridge, chop it up and toss it in!

We love to eat this by spooning the mixture onto our toast, the tangy juices from the medley and the toasted seeds in the bread go together PERFECTLY!

Did you try this recipe? Please let me know in the comments how it went and if you added anything extra to make it extra special!