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Posts Tagged ‘Toast’

Mushrooms baked on toast with herbs, butter & garlic

Roasting this entire dish in the oven is such a good idea. The mushroom juice soaks into the toast and it all comes together in a truly magical way. Yet more breakfast inspiration from Gill Meller.

Mushrooms baked on toast with garden herbs, butter & garlic – serves 5

  • 5 slices of good country-style bread or sourdough
  • 10 large open-cap mushrooms e.g. Portobello
  • 50g cold butter
  • 5 thyme sprigs
  • a small bunch of parsley, leaves finely chopped
  • ½ a small bunch of chives, finely chopped
  • 5 garlic cloves, skin on and bashed with the flat of a knife
  • 2 tbsp extra-virgin olive oil, plus extra to serve

Heat the oven to 190C/375F/Gas 6½.

Arrange the bread on a large baking tray. Put the mushrooms on top; no matter if they hang over the edges.

Slice the butter thinly and put pieces on each mushroom. Scatter over the herbs and garlic. Season generously with salt and pepper and drizzle with oil.

Bake the mushrooms for 15-20 minutes or until the mushrooms are completely soft and the toast is crunchy at the edges.

(Original recipe from Time by Gill Meller, Quadrille, 2018.)

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Honey-roasted cherry tomatoes

From our own tomato plants that were torturing us with green fruit to the point we were thinking we’d only make green tomato chutney this year and are now flooding us with ripe red tomatoes every day; famine or flood.

Honey Roasted Cherry Tomatoes – serves 4 as a starter

  • 500g cherry tomatoes
  • 2 garlic cloves
  • 1 tbsp clear honey
  • flaky sea salt

Preheat the oven to 190ºC/Gas Mark 5. Lightly oil a medium-sized roasting dish.

Halve the tomatoes and put them, cut side up, in the dish so they fit snugly.

Crush the garlic with a pinch of salt, then beat it with the honey, olive oil and a generous grinding of black pepper. Spoon this sticky mixture over the tomatoes, then roast for about 30 minutes or until golden and bubbling.

Serve piled on toast with a sprinkling of sea salt flakes on the top.

(Original recipe from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall, Bloomsbury, 2011.)

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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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