Mushroom Pesto Toast
à la Lucy Eyears
One of the positive things about being on lockdown is that everyone is getting back in the kitchen and cooking up a storm. Some people are blowing it, others, have us drooling on our phone screens. Lucy Eyears falls into the latter category. She sent us a recipe that is easy to make, delicious and something we’d bet is a tad bit different than what you have been stuffing yourself with as you prep to extend your springtime hibernation.
Mushroom Pesto Toast à la Lucy
Ingredients
Mushrooms
Arugula
Garlic
Salt
Pepper
Chili Flakes (optional but recommended)
Sourdough Bread
Pesto (store bought or homemade)
Preparation (10 - 15 mins)
On a stovetop, place pan on medium heat and add a drizzle of olive oil. Put the mushrooms in the pan and sauté them for 3-5 minutes. Add salt and pepper to taste and chili flakes (optional). Put a little bit of pesto in the pan with all of the goods. Spread the remainder of the pesto onto your sourdough toast (don’t forget to toast your bread during the process), add the fresh arugula and top it all off with your salted, spiced and sautéed mushrooms.
Trust us when we say this is delicious. For all our herbivores and omnivores out there, this is a perfect recipe to serve as an entree or appetizer. Not to mention, mushrooms are one of the highest sources of natural Vitamin D that isn’t an animal product! That shit is a crucial tool your immune system can use to fight off infection and Coronavirus.
Fire up your stove, grease that pan and try not to loose any fingers in the kitchen or burn that fucker down!
Find out more about Lucy and her artwork here
And don’t forget to check the COVID-69 Benefit Auction