Mushroom Truffle Sourdough Toast

20260918 #breakfastdiary 1839, 19°C/cloudy Heat brings out glutamic acid and guanylic acid in mushrooms, and that pairs naturally with truffle's earthy, root-like aroma. Then that last pinch of truffle salt lifts both the mushroom's umami and the truffle's fragrance at once. About 335kcal Mushroom Truffle Sourdough Toast

- 1 slice sourdough - 100g king oyster mushroom - 2T basil pesto - 2T ricotta cheese - Truffle oil - Truffle salt - Parsley

1. Brush the sourdough with olive oil and toast both sides. 2. Heat olive oil in a pan and grill 100g king oyster mushroom. Season with pepper (salt comes later). 3. On the sourdough (crispier once cooled slightly), spread basil pesto and ricotta cheese, then top with the mushroom from step 2. Finish with truffle oil, truffle salt, and chopped parsley.