Breakfast · 20 min · french

Mushroom and Walnut Pate on Toast

Mushrooms does the heavy lifting here, with walnuts rounding it out. A French breakfast that takes 20 minutes, start to finish. It is weeknight cooking that still hits your targets — 10 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Mushrooms
• 1/2 cup Walnuts
• 2 slices Sourdough bread
• 1 Shallot
• 1 tsp Thyme
• 2 tbsp Olive oil
• 1/2 Lemon

Steps

1. Toast the walnuts in a dry pan 3 minutes until fragrant; this deepens their flavor enormously.
2. Sear the sliced mushrooms in olive oil over high heat without crowding; they should brown, not steam. Add the shallot and thyme halfway.
3. Cook until all the mushroom liquid evaporates and the pan sizzles again, about 8 minutes.
4. Blitz with the walnuts, lemon juice, and salt into a coarse, spreadable pate; keep some texture.
5. Toast the sourdough until deeply golden.
6. Spread the warm pate thickly on the toast.
7. Finish with thyme leaves and a drizzle of olive oil.

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