Sunday, 2 September 2012
Mushrooms on toast
We're making an attempt to eat a bit more healthily, and maybe lose some weight. At this stage, it's smaller portion sizes, trying to reduce the calorie intake and being a bit more mindful of where the calories are coming from. And one thing that sadly doesn't fit that model is a massive fried breakfast on a weekend.
At the same time though, food still has to taste nice and be inviting and on a weekend it should be a bit luxurious. I think these mushrooms on toast fit the bill nicely. I have no idea what the calorie count is, but it is definitely lower than a standard fried breakfast.
As it was just us, I toasted 4 slices of dark rye and walnut sourdough bread on one side under the grill. Then I thinly sliced 30g of soft cheese and melted that onto the untoasted side. I sauteed sliced white mushrooms in a small knob of butter with garlic, tarragon, parsley and a slosh of vermouth, then when the juices had almost evaporated, piled the mushrooms onto the cheesy toast.