For anyone who doesn’t know me, I am not a full-time blogger. Blogging is a hobby and I have a 9-5 job, working as a brand manager in Danone. Our office is based in Deansgrange and sometimes, when we fancy treating ourselves, we head off somewhere yummy for lunch. One of my favourite places to go is Urbun in Cabinteely. The last time we lunched there I opted for the Wild Mushroom Toastie. Not something I’d ever tried before but I was sold at the mention of sourdough bread.

I was 100% impressed with my Wild Mushroom Toastie in Urbun. So much so that I decided to attempt to recreate it at home. My version is also an adaption of a very tasty Drop Chef dinner that I often cook. In 15 minutes you’ll have a delicious dish that I recommend for any meal of the day.

Hope you enjoy!

Amy x

Ingredients
1 tbsp rapeseed oil
1 banana shallot, thinly
2 garlic cloves, thinly sliced
6 mushrooms, thinly sliced
1 tsp spicy seasoning
1 sprig of rosemary
1 tbsp tomato ketchup
1 tsp coconut cream
2 tbsp milk
2 slices wholemeal brown bread
Red chilli, thinly sliced
1/2 tsp Parmesan
1/2 tsp Chia seeds

Method
Heat the oil on a pan over a medium heat and cook the shallot, garlic and mushrooms for 5 minutes.

Stir in the seasoning, rosemary, ketchup, coconut cream and milk. Cook for a further 10 minutes, deglazing the pan with a splash of milk, if necessary.

Toast the two slices of bread and top with the mushrooms. Sprinkle over chilli slices, Parmesan and Chia seeds.