Tuesday, 16 July 2013

Creamy Mushrooms on Toast - Brunch Dish For Two

This is a lovely weekend brunch or lunch dish improved when you can get hold of a glut of delicious wild mushrooms. I crave this though and sometimes supermarket fungi just has to suffice, in fact with a mixture of mushrooms, it's still gorgeous. A great alternative to bacon and eggs and fab with some fresh orange juice or better still a Bloody Mary cocktail.

Here's how:

Drizzle olive oil
1 small red onion
1 large clove of garlic
150g mushrooms (a mixture of any)~
2tbsp balsamic vinegar
3tbsp creme fraiche
2 ciabatta rolls or a ciabatta loaf sliced in half

Slice the red onion finely and crush the garlic and add to a frying pan with a generous glug of olive oil and place on a low heat.

Cut the ciabatta in half, drizzle a little olive oil over and place onto a griddle pan on a low heat. Alternatively you can grill or even toast.

Slice the mushrooms and set aside.

Once the onions are softened, add the balsamic vinegar to the pan and stir with a wooden spoon. Cook for 3-4 minutes longer then add the mushrooms to the pan. 

Allow to cook for a few minutes until the mushrooms have softened slightly then add the creme fraiche, a pinch of salt and a generous sprinkling of freshly ground black pepper, stir through and cook for a further 3-4 minutes.

Remove the ciabatta and place on a plate and spoon over the mushroom mixture. Add some freshly chopped parsley and enjoy. 

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