Monday, 17 October 2016

Mushrooms on Toast

Is there anything better then herby, buttery mushrooms? Perfect for breakfast but also great for any meal or as a side. They are so simple, and easy but still manage to look somewhat fancy. Do it!

a knob of butter
olive oil
2 cloves of garlic finely chopped
2 small white onions sliced
2 sprigs of thyme
a box of mushrooms (I used oyster, but any would work)
salt and pepper
Melt the butter in the pan with the olive oil on a low heat and add your garlic. You want to fry the garlic for a couple of minutes before you add the onions, but make sure it's not at all brown – the key is to keep it on a super low heat. Cook the onions for about 5 minutes until softened, add the thyme (discard stalks) and the mushrooms and season. You want to cook all your ingredients for about 20 minutes, really slowly so that everything is softened and all the flavours released. After 20 minutes or so, turn the heat up and fry for another few minutes, just to get everything a little bit crispy. Serve on buttered toast and add a poached egg or two if you fancy it.


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