Wednesday, February 29, 2012
Mushrooms on toast
I was chatting away at dance class the other night when a friend asked out of the blue if I like enoki mushrooms. This is by no means the strangest question I've been asked at a dance class, but it was a little random. As it turned out, she had bought a big bag of mixed veggies at a super cheap price because they were all near their use-by date. Included in the bag were two packets of enoki mushrooms which she doesn't eat, so I came home with a little extra produce.
The next question was what to do with them given that they did have to be eaten almost immediately. While I don't generally do a cooked breakfast on weekdays, mushrooms on toast seemed to be the perfect fit.
I usually just use normal button mushrooms for this, but the enokis worked really well. I char-grill my bread on a stove top grill pan for a bit of extra fanciness, but you can easily just toast it. I do love to also rub the bread with a garlic clove but I thought maybe that wasn't so good as a pre-work meal. There is a little butter and some cheese in the recipe, but on the whole it is a pretty healthy, protein filled way to start the day.
Mushrooms on toast
2 slices of crusty bread
olive oil spray
a large handful of mushrooms - sliced if button type
a handful of baby spinach leaves
a couple of sprigs of parsley chopped
salt and pepper
Spray the bread with a little olive oil and char grill (or toast if you can't be bothered).
Melt a knob of butter in a small saucepan. Add the mushrooms and cook till the moisture in them has almost evaporated and they are starting to brown. Add the spinach leaves, parsley, a tablespoon or so of grated parmesan and salt and pepper to taste. Stir everything till the spinach has wilted and the cheese has melted over everything.
Serve on the toast.