GuFf

because gluten-free food doesn't have to be rubbish

Odd one out

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New foods I’ve tried this week: rutabaga; salsify; blood sausage; mushrooms on toast. Guess which is the odd one out. Yes, of course, obviously it’s mushrooms on toast, the other three were all on the same plate. And of course, in a lovely posh restaurant, not my humble kitchen. Otherwise, basically the same.

Next question, which piece of toast is best. Left or right? Toast, plain and dull. Toast, covered in soft mushrooms, with little pieces of ham, flecks of thyme and specks of chilli. Left or right? Toast, crispy and dry. Toast, covered in a silky, creamy, mushroomy sauce, gradually melting away the crunch, so the first bite is crunchy, and the second, crunch soft and the third and fourth are melt in the mouth soft. Yum.

It had never occurred to me to put mushrooms on toast before, it seems like such a random combination but it works really well. It’s almost like a solid sort of mushroom soup, so in that sense, toast is the natural partner. I also found this surprisingly filling for what could essentially be described as a snack. If you’re feeling lazy but still want homemade grub for dinner this is the dish for you.

Mushrooms on toast
Kindly brought to my attention by Seven spoons, who used Jamie Oliver‘s recipe

Ingredients
250g mixed mushrooms (I used a box of “exotic mushrooms” plus some chestnut mushrooms)
4 spring onions, chopped
2 cloves of garlic, minced
1 red chilli, minced
1 teaspoon thyme leaves
Couple of pieces of ham, shredded finely
25g butter
2 tablespoons water

Method
1. Wipe down the mushrooms and chop coarsely. Drizzle some oil in a large wok and add the mushrooms. Stir so they’re all nicely coated in oil and leave on a medium-high heat for 3-4 minutes.

2. Add the spring onions, garlic, chilli, thyme and ham to the pan. Season generously with salt and pepper, stir again and leave for another couple of minutes.

3. Once the mushrooms are nice and soft add the butter and stir around until it melts and coats all the ingredients. Finally add the water, give the pan a good shake and make sure you scrape up any toasty brown bits on the bottom of the pan.

4. Spoon over freshly toasted (gf) bread and eat immediately.

Serves 2.

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Written by guffblog

3rd December 2010 at 14:41

Posted in Main courses

Tagged with , ,

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