Quite a lot has happened since our last post. We moved house, then we got married, then we went to London, Paris and Italy. Lot’s of eating and drinking but no time for blog posts. When we got home we couldn’t work out if our new house had been robbed or if we had just left it in a complete state of disarray. Thankfully the latter. So needless to say we left the mess where it was and headed to the shops to get some ingredients for a tasty breakfast/brunch and two course dinner.
Breakfast/brunch mushrooms on toast for 2
- 250g chestnut mushrooms, roughly chopped
- 1 clove of garlic, crushed
- 1 tbsp chopped parsley
- butter
- really nice bread, toasted (we got a white pan loaf from Butler’s Pantry)
You could probably work this out for yourselves.
Fry the mushrooms for about 5 minutes in a knob of butter until they’re soft and your mouth starts watering. Add the garlic and cook for another minute.
Take the pan off the heat and stir in another knob of butter and the parsley.
Throw the mushrooms on top of your toast.
It’s nice to be home.
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I love that instruction, “Fry the mushrooms for about 5 minutes in a knob of butter until they’re soft and your mouth starts watering.”
Congrats to you both and looking forward to reading and following more recipes.
Cheers Lar!