Saturday, October 13, 2012

The Breakfast Series - 6


Weekend breakfasts are the perfect time to get cooking - pancakes, the good old fry up, even proper porridge made the old school way, suddenly ample time allows for a more relaxing meal.

In my eyes mushrooms are the best part of a traditional english breakfast - meaty, flavoursome and warming they are the best accompaniment to oozy runny eggs and crispy bacon.

But as the saying goes, nobody puts mushroom in the corner.
It's time to put this little field fungus in the spotlight.

Sauteed in olive oil, lots of herbs, lashings of lemon juice and crushed garlic, the mushroom seems to act as a big fat sponge and soak up all the flavoursome goodness.
Serve with some wilted spinach, a wedge of avocado, crunchy roasted pepitas and salty fetta and you got yourself a breakfast worthy of your time on the weekend.


Breakfast Mushroom

1 field mushroom
1 garlic clove crushed (I found this amazing smoked garlic at the markets on the weekend and used a clove of that - it added such an interesting sweet smokey flavour)
1 lemon
Olive oil
A splash of apple cider vinegar
Big handful of parsley/basil/and any other herbs you've got
Handful of baby spinach
1/4 of an avocado
40g crumbled feta cheese
2 tablespoons roasted pepitas

Place the mushroom, garlic, lemon juice, a good glug of olive oil and a splash of apple cider in a saucepan. Saute over a medium high heat for about 8-10 minutes until the mushroom is soft and browned and oozing with moisture. In the last few minutes or so, chuck the herbs and the spinach in along with the mushroom.

Remove mushroom, spinach and herbs from the pan and place on a plate.  Serve with avocado, feta and pepitas and a drizzle of any leftover juices in the pan. 

What's being served tomorrow? Corn fritters a la me 

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