Best Brunch: Herby mushrooms and tomatoes on toast recipe
Comments(5)
Photo: Mushroomy tomatoes
Danny likes a few sautéed mushrooms and a grilled tomato with his Saturday midday brunch. Although they sound tempting they never really appeal to me – I prefer the more conventional home smoked bacon, organic eggs and buttered toast from a homemade loaf.
A couple of weeks ago I found some mushrooms and a tomato knocking about in the fridge and decided to experiment. If I simmered them together with a little olive oil, butter and herbs would they transform into something that I would like to eat alongside my bacon and eggs?
They smelt delicious as they simmered on the hob. I served them on toast to soak up the juices and with just one bite I was hooked. We ate them this morning again with fresh Greek basil. If you let them simmer very slowly over a low heat they produce quite a lot of their own juice so all the fat that you need is a tsp of oil and a walnut sized knob of butter.
I’m going to experiment with these as a filling for individual savoury tartlets. With a little wine and garlic they would make a simple yet exquisite starter. The mushrooms and tomatoes combine into something far more heroic than the individual parts.
Herby mushrooms and tomatoes on toast recipe (for 2)
Ingredients:
- 120g of closed cup mushrooms sliced including stalks
- 100g of tomatoes quartered and sliced
- 1 heaped tsp of chopped fresh Greek basil
- 1 tsp of olive oil
- 1 walnut sized knob of butter
- Salt and pepper to taste
Method:
- Put the olive oil and butter in a small saucepan.
- When the butter has melted add the sliced mushrooms, tomatoes and herbs. Simmer very gently until soft, stirring every now and then (this takes about 15-20 minutes).
- Serve on hot crisp toast (no need to butter this).
Thank you for your comments. And a bit of silly bath time fun with the Frothing Sea Monster trick!
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FD
Sounds wonderful, and perfect for brunch! My mouth is watering just thinking about it…
Has the new camera arrived yet?!
I would adore this for breakfast, or any other time for that matter. I do love mushrooms
I adore mushrooms. I think I will try this for defo! Thanks
You must have been peeking in my kitchen this morning, LOL. This has been a favourite of ours for a long time. Like you it was invented when I had to use up leftover mushrooms and tomatoes. I add onion and they make a tasty treat to go with steak.
Margaret
Hi Springtime
The mushroom dish is really tasty and so easy.
The new camera arrived in a couple of days!
It’s great. Has an internal memory so you don’t need a card unless you are doing a long shoot. It has a great big window at the back to view the shot when lining up.
It’s a much simpler affair that the dead one (you could set it to manual mode just like an old fashioned professional camera). For £46.00 including courier it’s a steal. The camera took the shot above (auto/museum setting – so no flash) and the one on the next post with the flowers.
Hello Holler
Do try this if you like mushrooms. It’s delicious. Thanks for dropping by.
Hi S.O.L.
This is a real winner. My mum pointed out that it would be great with a sprinkle of parmesan.
Hello Margaret
Great minds eventually think alike!
Thanks so much for the tip about adding onions; Danny would love that combo with steak.