Mushroom and Artichoke Toasty

You know how much I love toasties, those are always winners for brunch or breakfast.

This Mushroom and Artichoke Toasty is going to be a very delicious and really easy one.

When I first read that microwaving is the best cooking method for mushroom and garlic, as it improves the taste and preserves nutrients, I was a bit skeptic.

Then, I created this recipe, to try it out in a safe way as a filling for toasties.

I must say, I was pleasantly surprised as the mushroom still tasted delicious, without that liquid it releases usually when cooked. The artichoke's sharpness really complements it, and garlic and the parsley just the Crown Jewel.

So, I'm using the microwave to prep the mushroom and garlic and then just toast it nice and easy!

Mushroom and Artichoke Toasty

Ingredients

Serves one large or two smaller toasties

3 button mushrooms, trimmed and peeled

2 small or wild arch garlic cloves

Parsley for round tablespoon of chopped parsley

4 pieces of artichoke from artichoke preserve

Two large slices of bread or four smaller ones

1 small handful of your preferred vegan grated cheese. I used parmesan style.

Half a tablespoon or olive oil.

Optional: 1 tsp truffle flavoured oil

Trim and peel the mushroom and peel the garlic cloves. Place it in a bowl cover it and microwave for three minutes.

In the meantime, chop the parsley and the artichoke hearts. Remove cover wait until the mushroom cool a little bit then chopped too small bits with the garlic. Mix with artichoke and parsley.

Mushroom and Artichoke Toasty filling

Layout the sizes of bread. Smear half of the olive oil on one side and torn over. Use the mushroom and artichoke mixture as fitting. If using truffle flavoured oil, mix it in. Sprinkler's cheese on and place the bread to cover on top. Smear the olive oil on the top side of bread.

Place it in the sandwich press with the olive oil side outside.

Enjoy!

Mushroom and Artichoke Toasty