garlic mushrooms on toast

i made this for recipe for a quick lunch but was intended for a breakfast and it also comes from my vegan cooking book by tony and yvonne bishop-weston. you clearly must enjoy mushrooms to try this so of course i loved it. although i was deceived by the recipe in how much lemon juice to add, so it came out way too lemony for anyone's taste but i still ate every last bit (just added more salt!).

i made four slices with this recipe so 2 people i would say it serves.

ingredients:

• 3 tbsp avocado or coconut oil
• 3 shallots, finely chopped
• 2 garlic gloves, finely chopped
• package of portabello or chestnut mushrooms, thickly sliced (10 oz baby bella mushrooms is what i used)
• 2 tsp of squeezed lemon juice (be careful! try very little at a time and taste test before pouring all in)
• 3 tbsp chopped fresh parsley
• 4 slices whole wheat bread for toasting (ezekiel bread is my favorite)
• salt and ground black pepper
• optional: i also mashed up half an avocado and spread that on my toast before adding the mushrooms

 *note: i always wash, cut, and add the mushrooms into a saucepan separately until boiling. then drain the water and add the mushrooms into the recipe. it cleans them a little more and gets them softer before using. you may not need to do this but just a note on what i usually do.

how to:

1. heat the oil in a frying pan and cook the finely chopped shallots and garlic for 5 minutes until golden
2. add the thickly sliced mushrooms and toss them well with the shallots and garlic to coat them in the oil. fry for 1 minute.
3. pour in the lemon juice and season with salt and ground black pepper. cook until the mushrooms are tender. add the parsley, taste test! and finally serve on wholemeal toast (again optional to spread avocado on toast beforehand)