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Buttery Herbed Toast

Buttery Herbed Toast


• Turano Rustic Grains
• 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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