Wake up to a tasty breakfast with this creamy shiitake mushroom ragu on toast.
You won’t be able to resist this taste sensation. Not only because of its flavorful twist but also because the ingredients contain a lot of nutritional health benefits. Let’s check some of them out.
How Shiitake Mushroom Ragu Will Benefit You
Benefit #1: It makes your bones healthy
Mushroom is known to be the only natural non-meat source of Vitamin D, which helps our body to absorb calcium and phosphorus.
These two minerals are vital to make our bones strong and healthy. So, eating shiitake mushrooms will help you prevent osteoporosis and other bone problems.
Whole-wheat bread is also a good contributor of calcium in our diet. Asparagus contains Vitamin K, which increases bone mineral density and prevents bone fracture.
Benefit #2: It boosts your energy
Shiitake has Vitamin B3 which our body uses to convert food into energy. On the other hand, whole-wheat bread contains complex carbohydrates.
This type of carbohydrate takes longer to digest, thus giving you energy over a longer period of time.
So, combining shiitake and whole-wheat bread is a perfect way to get the energy you need to get through the busy day ahead.
Benefit #3: It promotes skin health
Both shiitake and whole-wheat bread contains selenium. It is a mineral that acts as a natural anti-aging agent. Zinc and Vitamin E from whole-wheat products will give you nourished and radiant skin.
Their antioxidant properties will protect you from sun damage like wrinkles and age spots.
Yes, there are numerous health benefits you can get from eating this creamy shiitake ragu on bread, so there is no reason why you shouldn’t give it a try.
It is a perfect recipe to start your day. Not only will you and your family enjoy this, you’ll also love just how simple it is to make.
Discover more Shiitake mushroom recipes here:
- Fried Tofu and Shiitake Mushroom Dumplings [Recipe]
- Tasty and Crispy Shiitake Mushroom Slices [Recipe]
Shiitake Mushroom Ragu on Toast
16 slices whole wheat bread
3 tbsp olive oil
1/4 cup (32 g) goats cheese (preferably fresh)
3 cups (approx. 380 g) shiitake mushrooms (cleaned, trimmed and thinly sliced)
2 cups (256 g) asparagus (trimmed and thinly sliced)
1 large shallot (peeled and thinly sliced)
1/4 cup (32 g) heavy cream
1 tbsp fresh tarragon leaves (chopped)
salt and pepper, to taste
- Preheat the oven to 300 degrees Fahrenheit (149 degrees Celcius). Place a rack in the middle of the oven.
- Top each slice of bread with olive oil.
- Bake it for 10 minutes or until crisp. Apply goat’s cheese on each slice. Set aside.
- Set the stove on medium heat and pour the remaining olive oil into your skillet (frying pan). When the oil is heated, toss the asparagus, shallots and mushrooms into the pan.
- Stir until the shallots and asparagus are soft, then, sprinkle salt and pepper to taste.
- When the mushrooms start to loose the liquid, add the cream and bring the mixture to the boil. Continue to stir the ingredients until you achieve the desired consistency.
- Add in the tarragon. Mix. Taste and adjust the seasoning if necessary.
- Prepare the crisp slices of bread on a plate. Spread the mushroom ragu on each slice and serve.