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!

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