Daily Dinner: Mushrooms on Toast

Mushroom sandwich

For our first dinner together, I propose mushrooms on toast.

I know what you’re thinking: you don’t need me to tell you to eat a sandwich. But. These mushrooms have a little something special.

First, cut them into similarly sized, fairly small pieces so they cook evenly and you don’t end up with that horrible squeak of undercooked mushrooms between your teeth. Also peel a clove of garlic, and finely dice a chunk of feta. Get a pan nice and hot, and add a glug of olive oil. Swirl it around, then add the mushrooms in a single  layer. Don’t pile them all in if they don’t fit in one layer- better to fry two separate batches.

Let the mushrooms cook for five minutes or so, until they soften and brown. Don’t touch or stir in the mean time! The more you disturb the mushrooms, the more liquid they leak, and soggy sandwiches suck. When the mushrooms start to look nicely done (sneak a peak underneath one), gently toss once. Then leave them alone for a few more minutes before you turn off the heat, add the garlic through a press and sprinkle over the feta. Stir with a soft hand, while still in the warm pan but off the fire. Pile on toast, and eat hot.

Good mushrooms on toast, no?


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Filed under Bread, vegetables

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