Photography - Denise Braki. Food & styling - Jono Fleming.

Our clever team put together a sale event inspired by breakfast in bed, so we asked Jono Fleming to come up with some morning inspiration. This mix of mushrooms, goats cheese and sliced sourdough will tickle your tastebuds, and give you a break from bacon and eggs.

Ingredients
1 French onion, diced
Handful of thyme, leaves picked
200g mixed mushrooms, chopped roughly (button, swiss brown, oyster, wood ear, you choose!)
2 tbs balsamic vinegar
Thick sourdough slices
Butter
Spreadable oats cheese (about 50g)
Truffle oil, optional

Preparation
Heat some extra virgin olive oil in a small pan. Cook the French onion and over a low heat until translucent, but not brown. Add the thyme and the mixed chopped mushrooms and cook for about 7-10 minutes, until the mushrooms are looking soft and starting to brown. Stir in the balsamic vinegar and remove from heat.

Slice a sourdough loaf into some nice thick pieces and spread with butter. Pop them under the grill for a few minutes till toasty and golden, or fry them on a  griddle pan. Spread the goats cheese on the slices and top with the mushrooms. For an extra treat drizzle a bit of truffle oil over the top and some caramelised balsamic.