The Cottage Smallholder

Best Brunch: Herby mushrooms and tomatoes on toast recipe

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).

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5 Comments so far

springtime on March 15th, 2009

Sounds wonderful, and perfect for brunch! My mouth is watering just thinking about it…

Has the new camera arrived yet?!
holler on March 15th, 2009

I would adore this for breakfast, or any other time for that matter. I do love mushrooms
S.O.L. on March 15th, 2009

I adore mushrooms. I think I will try this for defo! Thanks
Margaret on March 15th, 2009

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
fn on March 16th, 2009

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.