Silky smooth homemade pumpkin purée is the best you will...Read More
Mushrooms On Toast
The best and simplest vegetarian meal you can make that requires few ingredients. Spoon it over toast, mix it into your rice, use it in a pasta bake, the options are endless. Spiced with crushed black pepper and flavored with freshly chopped parsley.
When I made these mushrooms for the first time, I was unsure how something so simple could have so much flavor and taste this good. As time passed and I made it over and over again using it differently every time I realized this recipe has to be my favourite mushroom recipe of all time! I don’t endorse this recipe because it is vegetarian but I endorse it because it is banging with flavor and takes very little time to make.
These mushrooms are delicious on toast, they are yummy over a risotto or stirred into rice, mixed into a pasta bake, wrapped into pastry or even over a salad. They are versatile and taste even better if you mix up the mushrooms. By all means you can use regular button mushrooms as they are easily available today but if you add a mixture of portobello, oyster, brown button, needle mushrooms etc it not only enhances the flavor but the overall texture as well.
Once they are made you can store them in the fridge in an airtight container for up to 1 week. I love making a huge batch of these mushrooms and keep having them over the week. You don’t need any fancy equipment to make this, a sauté pan and spatula works just fine. Sometimes if if am a little lazy, I don’t cut the mushrooms, I merely tare them up and cook them.
Speaking of cooking there are few points to mention here, I like using butter in this recipe as there are very few ingredients hence using the best of what you have makes this dish taste really special. In saying this I have used olive oil and it is delicious too. You can use golden or red onions however they must be sliced or cut finely, we use quite a few onions here hence they shouldn’t over power the mushrooms in texture. As for the herbs, parsley is the best option but if you must, use a mixture of coriander and parsley.
Now that we have covered how to make this recipe, let us actually get down to making it. Happy Cooking Ninjas!
Mushrooms On Toast
- Medium saute pan with lid
- Chopping board
- 2 tbsp Butter
- 400 gm Mushrooms assorted or button mushrooms
- 2 medium Onions thinly sliced
- 6 cloves Garlic thinly sliced
- 1 tsp Dry herbs thyme, oregano
- 1/2 cup Fresh parsley finely chopped
- 2 tsp Salt
- 1 tsp Pepper
- In a sauté pan on medium heat add the butter, onions, garlic, stir until they are soft and translucent. Should take 2-3 mins
- Add the mushrooms and stir around. Increase the heat and season with dry herbs, salt and pepper. Cook for 3 mins.
- Add half the amount of fresh parsley and save the other half for later. Stir and cover the sauté pan. Cook for 2 mins.
- Remove the lid and taste the mixture, season with salt as required. Cook over high heat for the last min until the mixture is not wet and cooked through.
- Switch off the heat and add the remaining parsley, stir around.
- Spoon over toast and enjoy as it is or with a sprinkle of parmesan cheese.
- While sautéing the onions and garlic I like to add a pinch of salt, this helps bring out the sweetness of the onions and the overall flavor of the dish later.
- If your mushrooms are cooked, you don’t need to put a lid on top of the sauté pan, add the parsley and take it off the heat.
- The cooking time and overall prep time may vary depending on the types of mushrooms being used.