Mushrooms with thyme on toast

Name: mushrooms with thyme on toast
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 paste firm dark multigrain bread; 300 g mushroom mix autumn; 3 shallots; 30 g unsalted butter or margarine; 10 g fresh flat parsley; 1 lemon Organic; 40 g Pecorino Romano cheese, piece

Bread with mushrooms, shallots, parsley and Pecorino Romano.

Ingredients

8 paste firm dark multigrain bread
300 g mushroom mix autumn
3 shallots
30 g unsalted butter or margarine

10 g fresh flat parsley
1 lemon Organic
40 g Pecorino Romano cheese, piece

Kitchen Stuff

1 toaster

Directions

Roast the bread in parts. Ris Meanwhile, remove the leaves of the sprigs of thyme from the mushroom mix and halve the large mushrooms.
Cut the shallots into rings of 1 cm wide.
Heat the butter in a frying pan and fry the mushrooms, thyme and shallot for 6 minutes on medium heat.
Season with pepper and salt. Change regularly.
Meanwhile, clean the lemon. Slice the parsley, grate the yellow skin of the lemon and cut the fruit into pieces.
Spoon the parsley and lemon zest through the mushrooms and turn off the heat.
Divide the mushrooms over the toast and scrape the cheese on top.