The Best Mushrooms on Toast

My biggest problem with savory food is I never measure or write down the ingredients. I am always tossing food into a pot and refiling through the fridge half way through because its just not quite right. For example I have a tomato based pasta sauce I make a lot, every time I make it though I take something that I didn’t love about the last one out and try something else. It’s been pretty amazing a couple of times but I can’t remember how much I put of what in it! Oops.

Of course starting the blog has meant I have had to start measuring things so I can post them.

So thankfully I know what went into this.

Image

Yup. That just happened.

I used to love mushrooms on toast for breakfast but for some reason I have not had it for a while. When I make it, its not just straight up mushrooms on straight up toast. Oh no. If I am having mushrooms on toast I want it to involve, butter, bacon and garlic. Mushrooms should always involve those things don’t you think?

The Best Mushrooms on Toast

Serves One

Ingredients

1/2 Brown Onion. chopped
1 tsp Butter
25g Shittaki Mushrooms, sliced
1/2 Portabelo Mushroom, Chopped
50g Button Mushrooms, sliced
2 Rashers of Bacond, sliced
1 tsp lemon pepper spice mix
Sesoning
1 slice of turkish bread
Butter to spread
Crushed garlic to spread
Parmesan Cheese

Method

Turn on you oven grill to heat.

In a pan melt the teaspoon of butter, stir in the onion and cook for about half a minuet before adding the mushroom and cooking until you mushrooms have started to darken and shrink.

Next add the bacon, lemon pepper and season to your liking, then cook until the bacon is golden and your mushrooms are completely cooked. The mushrooms will be nice and dark.

While the bacon and mushroom mix are cooking slice your Turkish bread in half and pop under the grill. Keep an eye on it, when it’s toasted on one side to your liking flip and then remove once done. Butter the bread and scrap on some crushed garlic immediately so it melts in.

Top the bread with the mushrooms and sprinkle with Parmesan.

Oh My God. Yum

ImageMy favorite thing about this is it’s easy to remember so after you have made it once you can pick up the ingredients from the supermarket without needing a list!

It’s also an easy one for when you have guests over, no trying to poach 8 eggs at once happening here.

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