Breakfast Nine

Fried Mushrooms on Toast

This was a weekend breakfast for me.  I don't like to spend a lot of timing cooking breakfast on work days, and mushrooms don't make my heart sing as leftovers.   So, the elements were:

• gluten free toast (Udi's) with vegan margarins (Becel), cut into little squares
• fried mushrooms and onions, with a mushroom-based 'wild rub for vegetables' I picked up at a farmers' market in Montreal a few years ago.  It seemed weird to put mushrooms on mushrooms, but the mix underwhelmed me and I wanted to use it up.  I think it underwhelmed everyone else too, since their website doesn't seem to be working now
• Daiya feta cheese (really good!)
• Cubed avocado

Pro tip:   Want to know how to have avocados last for a really long time?   Here is the formula.   Buy them super hard, and generally lighter green.  Keep them out of the fridge until they slightly indent under your fingertip when you gently press on them.   Immediately, and gently, put them in the fridge.   They won't have any bruises, and they will last forever.    It works every time!

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