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Mushroom Breakfast Muffins |
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Written by Liz Edmiston
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This vegetarian snack is low in fat and high in fibre. So tasty, that even non-vegetarians will enjoy a breakfast muffin with this creamy, savoury sauce.
Ingredients
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1oz / 25g butter or margarine
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12 oz / 350g button mushrooms, or a mix of wild mushrooms
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1 clove of garlic, crushed
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1 teaspoon dried thyme
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1 teaspoon soy sauce
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¼ pint / 1 small tub thick, set yoghurt
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salt and pepper to season
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1 wholemeal muffin or bran muffin per person
Method
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Clean the mushrooms and remove the stalks.
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Melt the butter in a pan, add the garlic and mushrooms and cook gently for a few minutes until the juices are released.
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Stir in the thyme and the soy sauce, and cook for a few minutes until the mushrooms are soft.
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Stir the yoghurt into the mix and heat gently. Do not boil or the yoghurt will seperate.
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Season the mixture with salt and pepper, and spoon the sauce over the toasted muffins.
For a richer sauce, use sour cream instead of yoghurt.Adding a finely chopped onion to the mushroom mix before frying will give additional flavour.
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Recipes 
