Mushrooms on toast!

So it’s day 2 of our vegetarian feast and I didn’t realise how many vegetarian dishes I liked to make and eat before I got married to a meat-a-holic like Mr. Mazhar! Having said that though… I have to give him credit for the fact that he never refuses to eat what vegetables I cook now. And if he likes it he does appreciate it and compliments me… And I have one such success story to share here.

Mushrooms on toast. This was the first recipe I tried from the first Nigella Lawson cookbook I bought, titled “Feast”. It is a simple recipe and although Nigella cites this as a midnight feast but I’ve usually served it as a side dish to a main meal or as an appetiser and it has always been well received. Mr. Mazhar didn’t really seem excited when I bought the mushrooms to make this recipe. He didn’t find mushrooms appetising in their appearance and was apprehensive about their taste and texture after being cooked. I’m happy to report that after tasting this recipe he converted. He even asked me to make this as an appetiser at one of our dinner parties (as shown in the featured picture!). So one more win for me to get Mazhar to try and like something new! Woohoo!!!

This is a very easy recipe using basic pantry staples. So I recommend it to all beginners to try their hand at and enjoy a hearty and comforting meal in a matter of minutes.

                                                             

Ingredients 

  • 75 grams garlic butter
  • 1 tbsp olive oil
  • 450 grams button mushrooms, halved or quartered
  • 1 tsp salt
  • 1 tbsp White distilled vinegar
  • a pinch of black pepper
  • a pinch of nutmeg
  • 100 ml fresh cream
  • 4 slices of toast or 8-10 crostinis

Method

  1. Place a wide saucepan on a medium low flame and melt the butter with the olive oil. If you don’t have garlic butter you can melt unsalted butter and add a teaspoon of minced garlic cloves. Let them splutter for just a few seconds and add in the mushrooms. 
  2. Cook the mushrooms for about four minutes and then sprinkle in the salt. Keep stirring the pan and gradually you will see the mushrooms release their juices. As soon as that happens, add the vinegar and as much black pepper and nutmeg as you like. The aroma will indicate precisely when you’ve added enough 😉
  3. Stir in the fresh cream and let it cook for about three to four minutes. If you use packaged cream whip it in a small bowl with a tsp of milk to soften it up and to avoid it forming white speckles in the dish. They don’t do the look of the dish any favours, if you know what I mean.
  4. At the same time pop the bread slices into the toaster. When the toast’s ready, put it on your serving platter and spoon over with hearty helpings of the mushrooms. You can garnish it with some fresh or dried parsley and mozzarella cheese if you like. But we like it just as it is.

Simple recipe, great flavours and a meal time favorite for you and your family to enjoy! Well I hope you enjoy it. Happy cooking everyone!

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