Sunday mornings are always a treasure in our household, we get up mid morning and leisurely enjoy coffee, tea and breakfast. For me a good start to the day is a cup of coffee, then a second cup, followed by a savoury dish. On this occasion, I craved mushrooms on toast. I quickly drove to our local fruit shop and picked up a selection of exotic mushrooms, some fresh thyme from my garden and made sure that I had butter and bread. This easy, delicious and healthy recipe will be on your repertoire for breakfast on many occasions.
100 g Shiitake Mushrooms (sliced)
150 g Gourmet Mushrooms (sliced)
100 g Swiss Brown Mushrooms (sliced)
150 g Field Mushrooms (sliced)
1 dessertspoon Thyme (leaves only + 6 sprigs for garnish)
80 g unsalted butter
1 clove garlic (finely chopped)
6 slices of bread (toasted + extra for seconds)
salt and freshly ground black pepper
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4-6 people (Approximately)
Ensure that your mushrooms are clean, use a soft brush such as a pastry brush or paper towel to remove the dirt. Slice the mushrooms, for the enoki and brown pioppini pull them apart in small bunches or individually depending on their size.
In a pan over medium heat melt the butter, add garlic and cook for 1 minute, then add all the mushrooms and cook for 5 minutes tossing them in the pan. Add the thyme leaves and cook for a further 4 minutes until they are all soft. Season with salt and pepper and you are ready to serve.
Whilst the mushrooms are cooking, toast your bread to ensure that it is ready when the mushrooms are finished.
For this recipe I used a seven grain artisan handcrafted peasant sourdough. Feel free to use a bread of your choice and one you enjoy toasted.
For a vegan friendly option, use good quality extra virgin olive oil to cook the mushrooms. Drizzle a little extra oil on top of the final dish and then garnish with a sprig of thyme.