Mushroom and labne sandwich
This delicious toast-topper combination is brilliant when you're craving something a little more savoury for breakfast. The protein rich mushrooms are complimented wonderfully by the creamy labne to create this tasty vegetarian dish.
- 10 mins preparation
- 5 mins cooking
- Serves 2
Print
Ingredients
Mushroom and labne sandwich
- 80 gram swiss brown mushrooms, roughly chopped
- 80 gram button mushrooms, roughly chopped
- 1 clove garlic, crushed
- 2 teaspoon fresh thyme leaves
- 2 thin slices seeded sourdough bread
- 2 tablespoon labne, plus 1 tbsp extra
- 2 radicchio leaves
- 2 teaspoon of olive oil
Method
Mushroom and labne sandwich
-
1Lightly spray a large non-stick frying pan with cooking oil. Cook mushrooms, garlic and thyme, over medium heat, for 5 minutes or until browned.
-
2Top bread with 2 tablespoons of the labne, the mushroom mixture, radicchio leaves and extra labne; drizzle with olive oil.
Notes
Labne is a cheese made from strained yoghurt. You can find it at specialty food stores.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020