Name: Mushroom, Arugula and Cottage Cheese Toast
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, thinly sliced; 1 pound crimini mushrooms, cleaned and quartered; 1 teaspoon chopped fresh thyme, plus more for garnish; Kosher salt and freshly ground black pepper, to taste; 1/2 cup cottage cheese; 2 slices sourdough bread, toasted; 1/2 cup baby arugula; Crushed red pepper flakes, for garnish

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Prep Time 10
Cook Time 8
Total Time 18 minutes
Yield 2 1x

Breakfast & Brunch

Savory mushroom and cottage cheese toast is simple and filling for busy weekdays or a casual weekend brunch.

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Ingredients

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2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 pound crimini mushrooms, cleaned and quartered
1 teaspoon chopped fresh thyme, plus more for garnish
Kosher salt and freshly ground black pepper, to taste
1/2 cup cottage cheese
2 slices sourdough bread, toasted
1/2 cup baby arugula
Crushed red pepper flakes, for garnish

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Instructions

Heat oil in large skillet over medium-high heat. Add garlic, and cook, stirring frequently, until light golden-brown, about 30 seconds to 1 minute. Transfer garlic, using a slotted spoon, to a paper-towel-lined plate and let drain. Set aside.
Add mushrooms to the same skillet, and cook, stirring occasionally, until golden-brown, about 6 to 8 minutes. Stir in thyme, and season with salt and pepper, to taste.
Meanwhile, whisk cottage cheese, salt and pepper together in medium bowl until combined. Spread cottage cheese mixture evenly over each slice of bread. Top evenly with arugula, mushrooms, reserved garlic, additional thyme and crushed red pepper flakes. Serve and enjoy.