LEE KUM KEE

Mushrooms and Kale on Toast

Serves 1

Mushrooms are a source of vitamin D (a.k.a. the “sunshine vitamin”), helping the body to absorb calcium. Calcium is good for bone health, and may also protect against some respiratory diseases (as well as some cancers).

They also contain B vitamins as well as a powerful antioxidant called selenium, which helps support the immune system and prevent damages to cells and tissues.

Ingredients

80g Mixed Mushrooms, sliced
1 clove garlic, sliced
80g Kale, stalks removed
2 Tbsp Ricotta cheese
2 Sliced Sourdough bread, toasted
1 Tbsp Vegetable oil

Method

1 Cook the mushrooms and garlic in oil, stirring occasionally until golden brown. Add the kale with the Mushrooms Vegetarian Stir-fry Sauce and toss through until the kale wilts slightly. Take off the heat and season with Light Soy Sauce and plenty of black pepper.
2 Toast the sourdough bread and season the ricotta with pepper and spread onto toast.
3 Spoon the mushrooms and kale over the toast and serve. Drizzle a little Chilli Oil for an extra kick.
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