Confession time. I didn’t like mushrooms growing up. In fact, I hated them. Shocking I know.
I am not sure what changed, but I cannot tell you how glad I am it did. Now? In the same way that Elizabeth Bennet changed her feelings towards Mr Darcy, my sentiments have undergone so material a change since the period to which I alluded that I can quite honestly say that I could have mushrooms everyday. White, button, shitake, portabello…Breakfast, lunch, dinner, snack… baked, grilled, sautéed… the possibilities are endless.
Mushrooms on toast has to be one of the best ways to simply showcase mushrooms. I stumbled across this recipe one day when scrolling through recipes on one of my favourite blogs, My Darling Lemon Thyme. Mustardy mushrooms on toast. Just ten minutes and you are in mushroom heaven.
Since then, I have made this recipe countless times for family and friends. With whatever mushrooms that I have available. A generous dollop of wholegrain mustard and a big squeeze of lemon over garlicy sautéed mushrooms. Topped with goats cheese. Simple. Easy. Perfect.
Given that I had bought the most incredible spelt pide and huge portabello mushrooms at the markets, there was no question in my mind about what to make for breakfast this morning.
- 2 big handfuls of mushrooms, roughly chopped
- 2 cloves garlic, crushed
- 1 tsp butter
- a splash of olive oil
- a spoonful of wholegrain mustard
- sea salt and freshly ground black pepper
- 1/2 a lemon, plus extra to serve
- Toasted sourdough or pide (optional)
- Heat a large frying pan over medium-high heat, add butter and a splash of olive oil. Add garlic and cook until just fragrant before adding all the mushrooms.
- Cook, stirring often for a good 5-8 minutes or until mushrooms are golden and tender.
- Add the mustard and season well with salt and pepper. Squeeze over the lemon juice and give the pan a good shake around.
- Serve on hot toasted sourdough or pide. You can even drizzle with a little oil.
There is so mushroom in my heart for this recipe.