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| Creamy Mushrooms on Toast 'so pleased to recreate a favourite restaurant breakfast at home' Taster |
Creamy mushrooms on toast is a popular veggie breakfast out when trying to break the cycle of eggs 100 ways. Glistening mushrooms, flavourful sauce and crunchy toast satisfies and pleases.
If you're not up to breakfasting out, this make-it-at-home version is a worthy alternative. Spend less money without sacrificing enjoyment but also use up bread, 'shrooms and cream nearing their use-by dates, doing your bit to avoid food waste.
Cost: min 50p, depending on what's in the cupboard
Feeds: 1 but multiples easily
2 slices bread, lightly toasted (sourdough is ideal)
1 tbsp butter + 1 tbsp olive oil (or 2 tbsp butter)
2 generous handfuls mushrooms, thickly sliced (a few artisan mushrooms take the dish to another level if pockets are deep)
pepper & salt
pinch of thyme
zest of half a lemon
juice of a quarter lemon
3 tbsp double, whipping or single cream
tablespoon finely chopped parsley or chives
Method:
- Melt butter/oil in a non stick pan over med high heat
- Add mushrooms; stir until they begin to soften
- Add thyme, lemon zest & juice; cook till liquid has evaporated
- Reduce heat to low; add cream; taste & season with pepper & salt
- When sauce is hot through, pour on top, or to the side of, toast
- Garnish with finely chopped parsley or chives
Tips:
- Replace chives/parsley with a dusting of smoked paprika
- A 50-50 mix of Greek or Icelandic yoghurt and milk can replace cream but the flavour suffers
For more vegetarian/vegan dishes go to NavBar/Recipes II
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission
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