Retail Recipes / Autumn

Exotic Mushroom, Garlic & Sundried Tomato Pesto Toast

Serves 2

Prep Time 5 minutes

Cook Time 10 minutes

Rich, earthy mushrooms meet the bold, tangy depth of sundried tomato pesto in this simple yet flavour-packed toast. The garlic and Spanish onion add sweetness, while fresh chives and a squeeze of lemon bring balance and brightness. This is the kind of easy, rustic dish that feels fancy but comes together in minutes, perfect for a quick autumn lunch or a snack that hits all the right notes.

Ingredients

2 tbsp olive oil

200g mixed exotic mushrooms (shiitake, oyster, enoki, or King Brown brown), sliced

1 small Spanish onion, finely sliced

1 clove garlic, finely chopped

2 tbsp sundried tomato pesto (from a jar)

Juice of ½ lemon

2 thick slices of sourdough bread, toasted

1 tbsp fresh chives, finely chopped

Salt and black pepper, to taste

Method

  1. Heat the olive oil in a large frying pan over medium-high heat.

  2. Add the onion and cook for 2–3 minutes, until softened and slightly caramelised.

  3. Stir in the garlic and mushrooms, cooking for another 3–4 minutes, until the mushrooms are golden and tender. Season with salt and pepper.

  4. Remove from heat and squeeze over the lemon juice.

  5. Spread a generous layer of sundried tomato pesto onto the toasted sourdough.

  6. Pile the garlic mushrooms on top and finish with a sprinkle of fresh chives.

Best
Enjoyed

For a quick, hearty lunch, big on flavour, low on effort.

It is a simple dinner with a side of leafy greens or a bowl of soup.

As an impressive appetiser when entertaining, just slice it into smaller pieces and serve.

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