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    Home » Recipes » Vegetarian Recipes

    Mushroom, Pear & Cavolo Nero Toasts with Walnuts {vegan}

    Published: Jun 3, 2015 · Updated: Aug 25, 2020 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Mushroom Pear and Cavolo Nero Toasts with Walnuts vegan
    Mushroom Pear and Cavolo Nero Toasts with Walnuts vegan
    Mushroom Pear and Cavolo Nero Toasts with Walnuts vegan
    Mushroom Pear and Cavolo Nero Toasts with Walnuts vegan
    Mushroom Pear and Cavolo Nero Toasts with Walnuts vegan

    These scrumptious brunch toasts are topped with earthy mushrooms and slightly bitter cavolo nero which contrast beautifully with sweet pear and leeks. The finishing touch is a sprinkling of toasted walnuts.

    Mushroom Pear and Cavolo Nero Toasts - These scrumptious brunch toasts are topped with earthy mushrooms and slightly bitter cavolo nero which contrast beautifully with sweet pear and leeks. The finishing touch is a sprinkling of toasted walnuts. | DeliciousEveryday.com

    One of the things I particularly love about mushrooms, apart from how amazingly good they are for you, is how versatile they are. They are completely at home on your plate at breakfast, lunch or dinner, and always fantastic.

    Today I'm wandering down the breakfast/ brunch path with a recipe for mushroom toasts with pear, cavolo nero and walnuts. They fit the bill perfectly as far as a comforting, and slightly decadent winter breakfast goes. Think weekend breakfast following a morning at the farmers markets, or brunch with friends.

    I'm partnering with Australian Mushroom Growers Association this month to get the word out about mushrooms and vitamin D, and have developed this mushroom toast recipe to highlight just one of the many delicious ways you can add mushrooms to your diet and fulfil your daily vitamin D needs.

    With 1 in 3 Australians being vitamin D deficient, and as winter sets in, and we naturally spend less time outdoors, Australian Mushroom Growers were excited by the results of a recent study conducted by Sydney university into vitamin D and mushrooms. The study found that when mushrooms are exposed to direct midday sunlight they generate vitmain D in a similar manner in which humans do, and that a serving of just 3 button mushrooms that have been exposed to midday sunlight provide 100% of an adults daily vitamin D requirements.

    As a result, Australian mushroom farmers have now developed a way to stimulate vitamin D production with just 2 seconds of pulsed UV light. These specially produced Vitamin D mushrooms are now available at major supermarkets throughout Australia and are a wonderful natural way to boost your intake without resorting to supplements.

    The good news is that with 2 of these toast slices you've got your daily intake covered! Now all you need to do is make them!

    Mushroom Pear and Cavolo Nero Toasts - These scrumptious brunch toasts are topped with earthy mushrooms and slightly bitter cavolo nero which contrast beautifully with sweet pear and leeks. The finishing touch is a sprinkling of toasted walnuts. | DeliciousEveryday.com

    Mushroom Pear and Cavolo Nero Toasts with Walnuts vegan

    Mushroom, Pear & Cavolo Nero Toasts

    These scrumptious brunch toasts are topped with earthy mushrooms and slightly bitter cavolo nero which contrast beautifully with sweet pear and leeks. The finishing touch is a sprinkling of toasted walnuts.
    5 from 1 vote
    Print Pin Save Saved!
    Course: Breakfast, Brunch, Main Course
    Cuisine: vegan, vegetarian
    Keyword: brunch toasts, mushroom recipe, vegan recipe
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Calories: 631kcal
    Author: Delicious Everyday
    4 servings

    Ingredients

    • ½ cup walnuts chopped
    • 8 slices of sourdough bread
    • olive oil
    • 2 pears sliced
    • 1 leek sliced
    • 12 leaves of cavolo nero also called tuscan cabbage or tuscan kale
    • juice of half a lemon
    • 16 swiss brown mushrooms sliced
    • salt and pepper
    • extra virgin olive oil for drizzling
    US Customary - Metric

    Instructions

    • Begin by toasting the walnuts. Place a large frying pan over a low heat and toast until lightly golden and fragrant. Place in a small dish to cool.
    • Return the pan to the heat and increase to a medium low heat. Brush each slice of sourdough with olive oil and toast until golden. I find using a fish slice helpful to push down the bread so that the whole slice toasts evenly, otherwise I find the crust tends to toast much quicker than the center. Flip the bread and toast on the other side before placing on a plate.
    • Increase the heat to medium low, add the pear slices to the pan, cooking on each side for 2 to 3 minutes until lightly golden.
    • Trim the tender leaves from the cavolo nero and chop the stalks. Add 2 tbs olive oil to the pan and add the leek and cavolo nero stalks. Cook until the leeks are soft and the stalks are tender. Add the leaves and cook until they start to soften (they will turn bright green at this point) and add the lemon juice. Season with salt and pepper and remove from the pan and place in a bowl and keep warm.
    • Crank the heat up to high and add 1 tbs olive oil. Add ⅓ of the mushrooms, making sure that they are not overlapping in the pan, and leave for 1 to 2 minutes before stirring. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and placing in the bowl along with the leeks and cavolo nero and repeating with the second batch.
    • Assemble the toasts by topping the toast with slices of pear. Toss the mushrooms, leeks and cavolo nero and season to taste. Divide between the 8 slices of toast. Top with the toasted walnuts and a drizzle of extra virgin olive oil.

    Notes

    It's important to use a pear here that is ripe, but not overly so, otherwise they will fall apart when cooked.
    If you can't get your hands on cavolo nero substitute with kale, baby spinach or rocket (arugula).

    Nutrition (Estimated)

    Calories: 631kcalCarbohydrates: 109gProtein: 27gFat: 13gSaturated Fat: 1gSodium: 732mgPotassium: 1569mgFiber: 7gSugar: 14gVitamin A: 17475IUVitamin C: 211.9mgCalcium: 363mgIron: 8.5mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    DISCLOSURE: This post was sponsored by Australian Mushroom Growers Association as part of their Mushrooms for Heart Health campaign. All opinions are my own. I just love mushrooms!

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    Reader Interactions

    Comments

    1. Rachel says

      August 03, 2015 at 9:34 am

      Wasn't sure about the combination of pear and mushroom, but this really works. Delicious and easy, will make again.

      Reply
      • Nicole @ Delicious Everyday says

        August 03, 2015 at 9:35 am

        Thanks Rachel. So glad you enjoyed it 😀

        Reply
    2. Matt @ Inspired Food says

      July 24, 2015 at 11:11 pm

      You had me at Mushroom... this looks delicious!

      Reply
    3. Tutti Dolci says

      June 05, 2015 at 8:30 am

      I love mushrooms, I'd happily devour these toasts!

      Reply
      • Nicole @ Delicious Everyday says

        June 05, 2015 at 2:16 pm

        Thanks Laura!

        Reply
    4. Sarah | Well and Full says

      June 05, 2015 at 3:40 am

      I love anything toast related, but this is such a creative combination of flavors! Would you recommend subbing regular kale in case I can't find cavolo nero? Or is there another leafy green that would work better?

      Reply
      • Nicole @ Delicious Everyday says

        June 05, 2015 at 2:15 pm

        Regular kale or rocket (arugula) would be fine substitutions here Sarah 😀

        Reply
    5. Rosa says

      June 03, 2015 at 5:08 pm

      Wonderful toasts and marvellous choice of toppings!

      Cheers,

      Rosa

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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