VIDEO : Magic Mushrooms (made in minutes)

Is it mad to share a recipe from mushrooms on toast? The mere chopping and butter basing is within the skill set of my six year old neighbour, but I guess that is the point. It is the recipes we make daily, the ones that are unglamorous and uncomplicated that we use the most. Instead of getting stuck in a rut its just a case of pimping your staples. So here is my short video on my take of magic mushrooms on toast. they might not give you the after effect of the original sort, but they taste a hell of a lot better.

Feel free to make this your own, add a poached egg, bacon, chorizo, sautéed spinach and whatever else you fancy. Certainly you can also use olive oil in place of the butter and i’d recommend toasted flaked almonds in place of the parmesan), if you wanna go vegan.

VIDEO : Magic Mushrooms (made in minutes), HEALTHY, VEGAN, delicious

Mushrooms on Toast

Feel free to try out wild mushrooms and mixed varieties for a richer taste and more varied flavour.

Serves 1

  • a couple of handfuls mushrooms, chestnut and portabello mix is best
  • 1 clove garlic, crushed (optional)
  • 1 tablespoon butter
  • a pinch of sea salt
  • 1-2 large pieces bread of choice, I used a light spelt bloomer
  • extra virgin olive oil, for drizzling
  • parmesan shavings, to finish

Roughly chop the mushrooms. Melt the butter in a frying pan, over a medium flame.

Add the mushrooms (and garlic if using) to the pan and cook until the mushrooms soften. You still want them to retain texture though, so cook for 3-4 minutes.

Toast your bread, drizzle with olive oil, then top with the mushrooms. Finish with the wild garlic sauce and parmesan.

VIDEO : Magic Mushrooms (made in minutes), HEALTHY, VEGAN, delicious

Wild Garlic Sauce

Wild garlic sauce is made from the leaves of the garlic plant, instead of the root. They are in season in the spring. This sauce makes a great salad dressing, or pesto alternative. I like to use it as a condiment to swirl through soup and smear over my morning omelette.

Makes 1 jar full

  • 50g wild garlic leaves
  • 150ml extra virgin olive oil
  • 1/4 green chilli
  • juice 1 lemon
  • 3/4 teaspoon sea salt

Place all the ingredients in a high speed blender and whizz until you get a smooth puree

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