Friday, October 15, 2010

Creamy Mushrooms-On-Toast

This is something I love having for breakfast, especially since button mushrooms are one of my favorites. This makes for a very quick breakfast, especially if you've already sautéed the mushrooms and stored them in the refrigerator (see TimeSavers/Tips, tip #4). It's delicious, nutritious, and very filling too. Great for any day of the week!



To serve 2

  1. 50 g button mushrooms, sliced into quarters.
  2. 1/4th cup milk
  3. 1 slice of cheese or half a cheese chiplet/cube, grated-(I used Britannia)
  4. 1/2 teaspoon dried oregano
  5. 1/2 teaspoon dried thyme
  6. Salt and pepper to taste
  7. 4 bread slices
  8. 1 teaspoon butter

  • Toast the bread slices, with or without butter.
  • In a skillet, melt the butter and tip in the quartered mushrooms.
  • Add the dried herbs and salt and stir for a minute.
  • Pour the milk and cover until the mushrooms are cooked through (you will need more milk and more time if the mushrooms are raw). 
  • Then add the cheese slice or cube, grated.
  • Add freshly ground pepper to taste.
  • At the end, the milk should have reduced to a creamy consistency.
  • Spread this on top of the bread slices.
Serve warm.
If you are a non-vegetarian, serve with a side of eggs, ham/bacon/sausages-yummy!

3 comments:

Katerina said...

Creamy mushrooms you have justed pushed my sensitive button. This looks like a very filling breakfast

Biny Anoop said...

A very filling and fingerlicking breakfast...i mostly have toast for breakfast...occasionally try to do somethg with the toastand dis is the answer....

Emreen said...

This is a great, easy and filling breakfast,,...! .... A great variation to the normal toast which I make... !!!

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