This week, Julia’s sharing a rustic mushrooms on toast recipe that promises a fresh start to the day…and to the year!
“I may not be of British descent, but I am an Anglophile at heart – especially when it comes to breakfast. A�For a sweet start to the morning, I love nothing more than a warm pastry slathered in jam or marmalade. A�And when I desire something more savory before setting out, I turn to this wonderfully earthy recipe. A�A poached egg or two would be right at home atop this merry mess of fennel flecked mushrooms…that is, if you were the enviable sort of person who has perfected poaching eggs. A�Personally, it’s on my 2013 to-do list…tips are welcome!”
Herbed Mushroom Medley
Up the Greek yogurt quotient to make these friendly funghi into a creamy sauce for chicken or add in some sliced Ontario apples to make a perfect partner for pork chops.
- 1 tbsp butter
- 3 handfuls of your favourite Ontario mushrooms (I used cremini, portobello and oyster mushrooms), thinly sliced
- 1/2 fennel bulb, trimmed and thinly sliced
- 2 cloves Ontario garlic, minced
- 1 handful of fresh Ontario herbs, chopped (I used parsley and thyme but suspect dill would be great too)
- 1 tbsp Ontario Greek yogurt
- 4 thick slices crusty bread
- Good quality sea salt and pepper, to taste
- Optional: 2″ square of your favourite Ontario hard cheese (I used Monforte’s Toscano)A�
- In a large frying pan or skillet, heat butter over medium heat.
- Add mushrooms to pan. Saute for 5 minutes, stirring occasionally, until mushrooms have reduced in size and started to brown.
- Add garlic and fennel. Saute for another 3 minutes.
- Take pan off heat and let mixture sit for 1 minute.
- Toast bread (put under the broiler if the bread is too thick for your toaster).
- Stir in yogurt and fresh herbs.
- Season with salt and pepper.
- Place equal parts of the mushroom mixture over the toast.A�Optional: using a vegetable peeler, shave curls of cheese over each plate.A�
- Dig in!
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!