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Wood Pigeon and wild mushroom toast
Wood Pigeon and wild mushroom toast

Before you jump to Wood Pigeon and wild mushroom toast recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snacks.

Ingesting healthy foods makes all the difference in how we feel. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy kinds plays a part in a more healthy feeling. A salad allows us to feel much better than a piece of pizza (physically anyway). Choosing healthier food choices can be tough if it is snack time. You can spend numerous hours at the food market searching for the right snack foods to allow you to feel healthy. Why not try one of the following nutritious snacks the next time you need some extra energy?

One of the most popular snack foods is yogurt. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt would make a fantastic snack, however. It is a protein-rich resource of healthy vitamins and minerals. Yogurt is frequently eaten to help maintain the digestive system since it is so easily digestible by most people. Yogurt mixes beautifully with nuts and seeds. It’s an excellent way to delight in a flavorful snack without having too much sugar.

A large variety of quick health snacks is easily obtainable. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to wood pigeon and wild mushroom toast recipe. You can have wood pigeon and wild mushroom toast using 6 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Wood Pigeon and wild mushroom toast:
  1. Use 4 slices brioche
  2. Provide 1 tsp onion marmalade
  3. You need 100 g wild mushrooms
  4. You need 80 g mixed leaves (watercress, spinach and rocket) salad
  5. Take 6 Wood pigeon breasts
  6. Provide 1 chicken stock cube
Steps to make Wood Pigeon and wild mushroom toast:
  1. Heat a griddle pan on a medium-high heat with a drizzle of vegetable oil. - Boil a kettle.
  2. Pat the pigeon breasts dry. Season then add to the pan. Cook for 3mins on each side. - Meanwhile roughly chop the mushrooms.
  3. Remove from the pan and out to one side to rest.
  4. Add the mushrooms to the pan to cook.
  5. While the mushrooms cook. Add 150ml of boiled water to the chicken stock cube and the onion marmalade. Mix well.
  6. Add the stock to the pan. Cook to reduce until it becomes a thick and sticky consistency.
  7. Meanwhile, begin toasting the brioche and add the salad leaves to a bowl.
  8. Add the mushroom mixture to the bowl and mix well.
  9. Serve by placing the leaves and mushroom mixture on top of the brioche followed by the pigeon breast sliced.

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