ragingyoghurt

posted by ragingyoghurt on 30 September 2007 at 9:50 am
filed under breakfast, kitchen

you know i love a sweet breakfast, oh yes i do. but my favourite could well be mushrooms on toast. i love it so much, sometimes i even have it for lunch.

i used to get it at cafes, but more and more it seemed an exercise so fraught with disappointment: sometimes the mushrooms were too small, or sliced too thin, or not cooked enough, or there were too few of them, or any combination or permutation of the above. now i make my own, and it is better because i get them cooked the way i like, and if i’m actually lucky enough to have a cafe breakfast these days (which generally i’m not), it frees me up to have something like french toast with maple syrup and berries and bacon.

the first rule of mushrooms on toast is that there have to be a lot of mushrooms. look at these pictures; you can barely see the toast.

i use regular medium-sized white button mushrooms, sliced about 5mm thick. sometimes i’ll buy a few bigger mushrooms as well, and mix them in for variations in bite. i chop much more garlic than you might think necessary. i use olive oil and butter. i cook them a long time.

once, at a cafe, i was presented with a few tiny flakes of dry, blackened mushrooms. problem compounded upon problem: too small, too finely-sliced mushrooms, cooked on too high a heat for too short a time. mushrooms really take some time to get going. they absorb the oil, and then sit there, dry, until you begin to wonder if you should add a bit of water to help them along (no, don’t), and then finally they seize up, and relax, and all the mushroom juices ooze out into the pan, ready to christen your toast…

(your toast should be a sturdy enough receptacle for the mushrooms and their juices. i like sonoma soy and linseed sourdough, sliced thick and salty-buttered.)

you can season with just salt and pepper and it will be fine. but you could also drizzle the lot with aioli [above], or stir through some pesto in the last minutes of cooking [below]. if you are lucky, the pesto will be parsley and fetta pesto, and the heat on the cheese will give you a sticky, salty crust which you can eat — gracefully — off your cooking implement.

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6 Comments

  1. deborah
    Posted 30 September 2007 at 1:30 pm | Permalink

    yum! mushroom on toast also makes a great dinner don’t you think? this morning i had a slice of the soy and linseed with zucchini, sweet potato and field mushrooms cooked just as you described. there was also a layer of bacon between the two. pretty good for a sunday fry-up.

  2. kristy
    Posted 30 September 2007 at 5:39 pm | Permalink

    ummm yum! yum! did i say yum!!

  3. Su-Lin
    Posted 2 October 2007 at 6:27 am | Permalink

    How about a splash of wine in with those mushrooms? Yay or nay? I say yay!

  4. Wendy
    Posted 3 October 2007 at 7:02 am | Permalink

    Wow, I cook up mushrooms that way for putting on top of meats and stuff, but it never ever occurred to me to just have it on toast. It sounds great!

  5. kristy
    Posted 3 October 2007 at 9:03 am | Permalink

    I’ve got a blogging challenge, and I`ll pass it to you. Feel free to ignore this if you`re not interested – I feel somewhat awkward about challenging people…

    “Take a picture of the scenery that opens up from the nearest window, or if you`re outside take a picture of your blogging surroundings. Attach the picture to your blog and mention where you normally do your blogging (at home, work, library, a cafĂ©, you get my point), and whether the picture shows your usual blogging environment. Send challenge on to as many bloggers as you wish by leaving a message in their comment box.”

  6. Dale Slamma
    Posted 10 October 2007 at 12:53 am | Permalink

    I made mushrooms because of you. Sure glad I did.

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