Garlic Mushrooms on Sourdough with Ricotta
Makes 1 serving

INGREDIENTS
200 g Mushrooms (Two hundred grams looks like too much and cooks down to a handful.)
1 slice, about 50 g Sourdough
50 g Ricotta
2 cloves, about 6 g Garlic
5 g Olive oil
A few sprigs, leaves picked Fresh thyme
A little, chopped Fresh parsley
To taste Salt

METHOD
1. Slice the mushrooms and put them in a dry, hot pan. Leave them alone for two minutes before stirring so they brown rather than stew.
2. When they have shrunk and darkened, add the oil, garlic and thyme and cook for one more minute.
3. Toast the sourdough and spread it with the ricotta.
4. Pile the mushrooms on top, season and finish with parsley.

Contains gluten cereals and milk.

RECIPE NOTES
Dry pan first. Mushrooms release a lot of water and oil added at the start just gets boiled. Five grams at the end is enough to carry the garlic.
Protein is 12 g, which is low for a breakfast. An egg on top brings it to nearer 20 g.

Full recipe: https://www.getfuel8.com/recipes/garlic-mushrooms-ricotta-sourdough
