Tasty Vegetarian Inspiration

A quick breakfast, light lunch, or mezze-style snack.

• 200g fresh Spora House mushrooms, torn, not sliced
• 2 tbsp olive oil
• ½ tsp preferably fresh thyme
• Salt and black pepper to taste
• 4 tbsp labneh
• 2 slices sourdough or rustic bread
• A squeeze of lemon (optional)

1. Toast the bread until golden and crisp.
2. Heat the olive oil in a pan over medium-high heat.
3. Add the mushrooms and cook for 5 to 7 minutes until golden.
4. Season with thyme, salt, and black pepper.
5. Spread a generous layer of labneh over each slice of toast.
6. Top with the warm mushrooms.
7. Finish with fresh herbs and a squeeze of lemon if desired.

Serve immediately while the mushrooms are warm and the labneh is cool and creamy. Pair with a simple salad or a cup of tea.