Name: Mushroom and labne sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 80 gram swiss brown mushrooms, roughly chopped; 80 gram button mushrooms, roughly chopped; 1 clove garlic, crushed; 2 teaspoon fresh thyme leaves; 2 thin slices seeded sourdough bread; 2 tablespoon labne, plus 1 tbsp extra; 2 radicchio leaves; 2 teaspoon of olive oil

Mushroom and labne sandwich

This delicious toast-topper combination is brilliant when you're craving something a little more savoury for breakfast. The protein rich mushrooms are complimented wonderfully by the creamy labne to create this tasty vegetarian dish.

Serves 2

Prep

10M

Cook

Total

15M

Ingredients

80 gram swiss brown mushrooms, roughly chopped

80 gram button mushrooms, roughly chopped

1 clove garlic, crushed

2 teaspoon fresh thyme leaves

2 thin slices seeded sourdough bread

2 tablespoon labne, plus 1 tbsp extra

2 radicchio leaves

2 teaspoon of olive oil

Method

1.Lightly spray a large non-stick frying pan with cooking oil. Cook mushrooms, garlic and thyme, over medium heat, for 5 minutes or until browned.

2.Top bread with 2 tablespoons of the labne, the mushroom mixture, radicchio leaves and extra labne; drizzle with olive oil.

Labne is a cheese made from strained yoghurt. You can find it at specialty food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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