Sunday Morning Mushrooms

by DJ's Kitchen (follow)
Easy (2874)      Vegetarian (1517)      Quick (1387)      Breakfast (581)      Tasty (42)      Tapas Competition (15)     

Breakfast is served

Everyone loves a big breakfast every now and then, eggs, bacon, sausage, tomato and of course mushrooms.

Another option with these mushrooms is to serve them on a crouton with a spread of ashed goats cheese.

I've only recently opened my eyes to these tasty vegetables, I'm so glad I have. Here is how I enjoy preparing and eating my Sunday morning mushrooms.


Preparation Time: 8 minutes
Cooking Time: 8 -10 minutes
Makes: 2 servings

180 gm button mushrooms
1/4 salad onion
1 clove garlic
2 tbsp Vegetable stock, verjuice or white wine
2 tbsp pinenuts
Olive oil
Salt and freshly ground black pepper (to taste)
Truffle oil

Breakfast is served

Cut mushrooms in half, finely dice the onion and crush the garlic. Add the oil to a pan and sweat the garlic and onion.

Breakfast is served

When soft add the mushrooms and a little more olive oil and fry until mushrooms start to colour.

Breakfast is served

Add the liquid and continue to cook until mushrooms are soft and all the liquid has been absorbed.
Add the pinenuts and season. Keep cooking for a minute or so moving the pinenuts around the pan so they don't burn but are nicely toasted.

Pinenuts are in

Place on a plate with any other favourite breakfast items and drizzle with a small amount of truffle oil, or enjoy on their own on some crusty sour dough.

Breakfast is served

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