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Is there anything better than a good ol’ fashioned toastie? Generously herbed mushrooms and leeks piled between two pieces of lathered-up toast make this a real standout on the lunch menu.

You will need

Serves 2

  • 4 thick slices sourdough bread (gluten-free if required)
  • Nuttelex spread
  • 500g mixed mushrooms (e.g oyster, Swiss brown, enoki, Shimeji), sliced
  • 4 cloves of garlic, finely chopped
  • 2 leeks, white part only, washed and sliced
  • 4 fresh rosemary sprigs, chopped
  • 6 fresh thyme sprigs, leaves only
  • Vegan feta-style cheese
  • Salt & pepper
  • Extra virgin olive oil

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10 mins to prep

  1. Step 1

    Heat 2 pans on the stovetop, with 1 tablespoon of olive oil in each pan. In one pan sweat the leeks over medium-low heat until nice and soft. In the other pan over medium-high heat add the mushrooms; after cooking down a bit, add the rosemary, thyme, a pinch of salt and pepper, and fry until caramelised. Add garlic and cook for another minute. Pour the cooked mushrooms and leeks into a bowl and stir to combine.

  2. Step 2

    Spread Nuttelex on one side of each bread slice (the buttered sides will be the outside of the toastie). Build the toasties by topping a slice of bread with the leek and mushroom mix, crumble feta on top, and top with another slice of bread.

  3. Step 3

    Cook toasties in a pan over medium heat with a lid on, flipping halfway through, until each side is golden and toasted. When the toastie is almost ready, add a little splash of water to the corner of the pan and put the lid back on to steam cook them for a final 30 seconds.

  4. Step 4

    Slice toasties and serve with a sprinkle of sea salt on top.

Recipe: Tim Bone

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