Mushrooms on toast is one of my favourite breakfasts. My Mum used to make a white sauce for the mushrooms and sometimes I do too, but today it was just straight mushrooms! I like chestnut mushrooms as they have a slightly nutty flavour but you can use white, button, Shitake, oyster or a combination of any. If you are really hungry, grill a Portabella mushroom with a dash of olive oil on it and a little crushed garlic and serve it in a bap with lashings of ketchup – the ultimate hangover cure! Unless you are allergic to them mushrooms are pretty damn good for you too. According to the USDA’s National Nutrient Database for Standard Reference, mushrooms are low in saturated fat and sodium. They are also a good source of dietary fibre, protein, vitamin C, folic acid (folate), iron, zinc and manganese and a very good source of Vitamin D, thiamine, riboflavin, niacin, vitamin B6, pantothenic acid, phosphorus, potassium, copper and selenium. If you don’t have any in then go out and get some now! Saying there isn’t much room in the fridge is no excuse! I thank you!
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