Roasted mushrooms and pepper sandwich
- 300 g mixed oyster mushrooms and shiitake
- 4-5 red peppers
- goat cheese
- fresh herbs
- olive oil, salt and pepper
Place the peppers on a baking sheet, drizzle with olive oil and roast for approximately 40 minutes. Turn during the roasting time to ensure they cook evenly, although it’s no problem if they blacken in places. Once cooked, leave
to cool. Carefully remove the skins and cut into strips.
Season the mushrooms with salt, pepper and garlic, then sauté. Combine with the pepper strips.
Crumble the goat cheese onto the toast and arrange the mushrooms and peppers on top. Serve with a green salad and slices of avocado. Perfect for a tasty weekend brunch.