This is perfect for a lazy weekend breakfast, add grilled tomato and slightly wilted spinach and your set.
8 large Button mushrooms (sliced)
2 Tb Olive oil
1/2 Tsp Nutritional yeast
Chilli flakes (or fresh diced chilli)
Fresh parsley, salt and pepper to garnish
1. Heat saucepan over a medium heat, add 1 Tb olive oil. Add sliced mushrooms (lightly fry these until they start to change colour).
2. Add more olive oil if needed, then mix in the nutritional yeast and chilli.
3. Once mushrooms appear cooked, remove from heat (you may need to drain the excess water).
4. Sprinkle the salt, pepper, more chilli (if desired) and parsley on top. Serve on your favourite vegan buttered toast.