I like toast for lunch because it takes under 10 minutes to make, you can top it with any satisfying combination of handy ingredients, and it will fill you up. Choose your flavors; anything you have in mind will probably work if you don`t over do it. Here I went with garlicky chards, oyster mushrooms, and parmesan. You could substitute the chard for spinach and the oyster for a different mushroom.
I can’t wait until this summer. Then I can make this with chanterelles…
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Red Chard and Oyster Mushroom Toast
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
This Red Chard and Oyster Mushroom Toast is a quick and satisfying lunch option, featuring garlicky chard, savory oyster mushrooms, and a sprinkle of parmesan cheese on toasted bread.
Ingredients
- 2 large slices of bread, toasted
- 6 leaves red chard, roughly chopped
- 150g oyster mushrooms, roughly chopped
- 1 garlic clove, finely chopped
- 2 tbsp (30 ml) butter
- 1 tbsp (15 ml) sunflower oil
- Salt and pepper, to taste
- Grated parmesan cheese, for topping
Instructions
- Heat 2 tbsp of butter in a pan over medium heat. Add the red chard and sauté for about 2 minutes or until soft. Near the end of cooking, add the finely chopped garlic and season with salt and pepper. Transfer to a bowl and set aside.
- In the same pan, add 1 tbsp of sunflower oil and heat over medium-high heat. Add the oyster mushrooms and sauté for about 3-4 minutes, stirring occasionally, until they are golden brown and tender.
- Top each toasted bread slice with the sautéed chard and mushrooms. Sprinkle with grated parmesan cheese.
- Serve immediately while warm.
Notes
- You can substitute the red chard with spinach if desired.
- Feel free to use other types of mushrooms like chanterelles when in season.
- This dish is best served immediately to enjoy the crispness of the toast.
- Store any leftover sautéed chard and mushrooms in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3 grams
- Sodium: 450 mg
- Fat: 18 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 30 mg
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Frequently Asked Questions
Can I substitute a different green or mushroom if I can’t find red chard or oyster mushrooms?
Yes on both. The article and notes say you can substitute spinach for the red chard. The notes mention chanterelles as a seasonal alternative to the 150 g oyster mushrooms, and any tender mushroom that browns well in a hot pan would work.
Why does the recipe use different fats and cook the chard and mushrooms in separate batches?
The chard is sauteed in 2 tbsp butter over medium heat for about 2 minutes, while the mushrooms need 1 tbsp sunflower oil at medium-high heat for 3-4 minutes to turn golden brown. Cooking them separately prevents crowding — a crowded pan steams rather than browns the mushrooms — and the higher smoke-point oil handles the hotter temperature better than butter alone.
This looks so good. Just mouthwatering. I can’t wait to make it. Thanks!