Mushrooms on Toast

I’m not entirely sure if mushrooms on toast counts as a recipe really, but I love it and want others to enjoy it too, so I decided to write a quick post about this quick lunch. Mushrooms on toast may be simple, but as with many simple dishes there are things you can do to ensure the very best. First of all good quality ingredients; the best, freshest mushrooms, will provide the best flavour. I recently used the mushrooms I cropped from an Espresso Mushroom Company kit I had, which meant I could cook them at there perfect cropping point. The bread, for me as an aspiring community baker, is also crucial. To me, the flavour and texture of a good sourdough loaf is necessary to really show off the flavour of the fungi. Sourdough bread also toasts really well, resulting in a consistently crisp base for the mushrooms. The sauteed mushrooms alone would be fine, but I like to add a little thyme and garlic when frying them, and a little parsley just before placing them on the toast.

mushrooms on toast

You will need
A large handful of chopped mushrooms
A knob of butter
1/4 garlic clove, crushed
1tsp. thyme leaves
Salt and pepper to season
A dash of cream and a small handful of chopped parsley (leave out either if you wish)
2 slices of sourdough bread

Put the bread in the toaster or under the grill (whichever is your chosen method of toasting) and lightly toast. Meanwhile, add the butter to a hot frying pan and saute the mushrooms until browned. Add the crushed garlic and thyme leaves and cook for a further minute or so. Stir in a small handful of chopped parsley and a dash of cream, before topping the sourdough toast with the mushroom mix.

Posted by

spadeforkspoon

Posted on

September 4, 2014

Posted under

recipe

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Courgette Sourdough Bruschetta

As its Zero Waste Week, I thought I should post a quick recipe to use up the last slice or so of the loaf. I’ve been making more bread recently and we frequently end up with a few slices worth being left a little too long to be used for a sarnie. Real bread, that which is made of the simplest of ingredients, tends to not go mouldy, instead going stale first. This leads to it being perfect for a range of different uses as toast. One of my favourite at the moment is bruschetta. A great way to use up vegetables, as well as the bread. We’ve got a few courgettes still, so I used one to top my slice or two of leftover sourdough.

You will need (a snack for one)
2 slices of bread – I used sourdough, but any good bread would work.
1/2 clove garlic
1 tbsp. extra virgin olive oil
1 courgette
A little red chilli (finely chopped)
1 tsp. lemon juice
salt and pepper

Use a speed peeler to cut the courgette into long ribbons. Place the ribbons on a hot griddle and cook for a minute or so on each side, until they star to have charring on the courgette. Remove them from the griddle and place them in a bowl with the lemon juice, chilli, a little salt and pepper, and almost all of the oil. Allow the courgettes to absorb the flavours, whilst you toast the bread. When the toast is done, rub it with the garlic, drizzle a little oil on it, and top with the courgettes mix.