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Buttery Herbed Toast
Chicken Parmesan Sliders
Turano 100% Whole Grain Bread 2 tbsp. butter 5 garlic cloves, finely chopped 1 tbsp. olive oil 1/2 yellow onion, diced 1 lb baby portobello mushrooms, sliced 1 tbsp. fresh thyme 1 tbsp. fresh parsley, chopped more for garnish 1/2 cup vegetable broth 1/4 tsp. apple cider vinegar 1 tbsp. whole wheat flour
Combine the butter and garlic in a dish. Heat for 20 seconds or until the butter is melted. Set garlic butter aside. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the mushrooms and cook until they brown and soften, about 7 minutes. Add the fresh thyme and parsley and cook for another 30 seconds. Pour in the vegetable broth and simmer over medium-low heat until the liquid has reduced, about 5 minutes. To the mushrooms, add a tablespoon of whole wheat flour and continue to cook over medium-low heat until the mixture thickens, about 3 minutes. Stir in the apple cider vinegar in the last minute of cooking. Remove from heat. Clean the pan and butter it. Place Turano 100% Whole Grain bread into the pan. Once golden, flip to toast the other side. Spread garlic butter on top of toast. Add a spoonful of the mushroom mixture on top of each toast. Garnish with fresh parsley.
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