3/4 lb (340 g) onions, very finely sliced
1 clove garlic, crushed
1 tablespoon oil
Pinch of sea salt
1 lb (455 g) mushrooms, sliced
Small pinch of freshly grated nutmeg
4 slices rye bread, crispbread or puffed brown rice cakes
1. Lightly saute the onion and garlic in the oil with the salt.
2. Add the mushrooms and, when tender, the nutmeg.
3. Remove from the heat, cool, sieve or liquidize and serve with toast and salad.
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