Mushrooms on Rye Toast

Simple to make, yet tasty, these mixed fresh mushrooms are pan-fried with garlic, then served on top of toasted rye bread, creating a quick-and-easy breakfast that will get you off to a good start in the morning.

Per serving: 206 cal / 11.6g fat / 1.6g sat fat / 21.8g carbs / 2.6g sugar / 3.9g fiber / 6.1g protein / 360mg sodium

Serves 4

Prep: 15 minutes

Cook: 10 minutes

3 tablespoons olive oil

2 large garlic cloves, crushed

8 ounces cremini mushrooms, sliced

8 ounces wild mushrooms, sliced

2 teaspoons lemon juice

2 tablespoons finely chopped fresh flat-leaf parsley

4 slices of rye bread sea

salt and pepper, optional

1. Heat the oil in a large skillet over medium–low heat. Add the garlic and cook for a few seconds.

2. Increase the heat to high. Add the cremini mushrooms to the pan and sauté, stirring continuously, for 3 minutes. Add the wild mushrooms and sauté for an additional 2 minutes.

3. Stir in the lemon juice and parsley, and season with salt and pepper, if using.

4. Lightly toast the rye bread, then transfer to a serving plate. Spoon the mushroom mixture over the toast and serve immediately.