Every now and then I have a huge craving for mushrooms on toast. It’s doesn’t come every week, not even every month- but when it hits I go out and grab whichever mushrooms I can get my hands on and cook ’em all up, simple-styles.
I know creamy mushrooms are what many crave, but me, I’d rather load them up with garlic, ghee (or butter), a dollop of mustard and a good big ol’ squeeze of lemon juice at the very last second. You know, to brighten things up. A scattering of herbs from the garden and some buttered sourdough and I’m one happy lady. Crisis averted.
A few notes:
-My Perth cookbook launch sold out in less than a week! I’m gonna be super busy cooking for this early next week, so apologies in advance if things are a little quiet around here for a bit.
-Auckland (NZ) friends, keep the evening of April 24th free, there’s gonna be a little launch in your neck of the woods. More info soon.
-Raglan (and Waikato) friends, we’re going to have a little launch Anzac weekend, in Raglan. More info soon.
-Copies of my book have been shipped out to all bookstores in NZ/Australia yesterday and it may even be in your local store already! Raglan (NZ) friends and family, Atamira got their delivery today!
-For anyone who ordered from Emma’s at Oxford (NZ), your books were shipped out yesterday so keep your eyes on that letterbox!
-If you haven’t checked out the sneek peak of my book yet, click here.
mustardy mushrooms on toast
I used stock-standard button mushrooms here, but by all means use whichever mushrooms you like! To make this vegan simply use all olive oil in place of the ghee/butter. I used slices of my homemade gluten-free (+vegan) sourdough, the recipes in my cookbook!
Serves 1 (but can totally be adapted to feed more mouths!)
2 big handfuls of mushrooms, wiped clean with a damp cloth
2 cloves garlic, finely chopped
a little spoonful of ghee or a knob of butter
a splash of olive oil
a spoonful of wholegrain mustard (check it’s gf)
sea salt and freshly ground black pepper
1/2 a juicy lemon
Toasted gluten-free bread, to serve
Extra virgin olive oil to drizzle, optional
Slice the mushrooms thinly. Heat a large frying pan over medium-high heat, add ghee/butter and a splash of olive oil. Add garlic and cook for 10 seconds or so until just fragrant before adding all the mushrooms. Cook, stirring often for a good 5-8 minutes or until mushrooms are golden and tender. Add mustard (as little or as much as you like) and season well with salt and pepper. Squeeze over the lemon juice and give the pan a good shake around. Serve hot over buttered gluten-free toast and a drizzle of olive oil if you like. Too easy.