Herby Mushrooms on Toast

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Fancy a tasty supper? Our herby mushrooms on toast is just the ticket after a long day and very little energy left to do much bar eat.

Ingredients

Serves 1

1 slice of wholemeal bread

150g mushrooms (optional: peeled and sliced)

1 spring onion, roots and top chopped off and then finely chopped

1 tsp of flour (any kind)

250g of milk (any kind)

1 tsp of dried basil

salt and pepper for seasoning

Method

  • Put the slice of bread to toast.
  • Put the chopped spring onion in a frying pan and add a dash of water. Cook for about 5 minutes, until it softens.
  • Add the mushrooms and cook upon soft. You may need to add a little warm water to prevent the ingredients from sticking to the frying pan.
  • Next add the flour and cook until the flour has coated the onion and mushrooms.
  • Add the milk and stir. The mixture will start to thicken. At a slightly thicker consistency than soup, add the dried basil and cook for a minute. Seaon with salt and pepper.
  • Serve atop the toasted bread. 

Dawn: What you’re making is, in essence, a creamy sauce and you can add a teaspoon of fresh cream or low fat natural yoghurt for a super indulgent taste.

Andrew: A simple and quick supper for people with little time to spare. Or a filling breakfast. 

Dawn: Exactly and the beauty of using mushrooms as oppose to another vegetable is that they are high in nutrients including vitamin D which in winter we don’t tend to get a lot of due to the lack of sunlight we experience in the UK. And we all know that vitamin D is very important for our bones. 

Andrew: That’s true. Do you know that mushrooms are classed as neither vegetables or fruits?

Dawn: No, Andrew. Another fascinating fact there. Oh, I will add that mushrooms don’t have to be washed before cooking – just remove any compost with a wipe of kitchen roll. I do confess to always peeling and washing mine beforehand, though.

Andrew: I’d start by making a roux which is equal quantities of melted butter with flour slowly added to it to create a thick paste. Then I’d add the milk, stirring it until it thickens, adding the mushrooms and herbs to cook in the sauce. 

Dawn: Yes, Andrew, that’s an alternative method of cooking the same dish – readers have the option to choose either method and that’s excellent. So, without further a-do: enjoy your supper!

For more easy, quick and inexpensive recipes, follow this blog and our Twitter account @Love_Food_UK.

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