Author Notes
Travel is one of my passions, and whenever I can, I like to find a good cookbook or recipes, learn new techniques and be inspired. Sauteed Mushrooms on Toast is adapted from Bill Granger's Bills Food, a book picked up about 10 years ago in Australia when I was visiting relatives. I love this for a relatively quick and special savory breakfast! It also makes a nice starter or a light dinner. Top with a poached egg if you like.
Remember: preserved lemons are very salty, the reason to taste for seasoning at the end, not reaching for the salt before. —Natalie
Ingredients
-
2 tablespoons
unsalted butter
-
2 tablespoons
olive oil
-
2
cloves garlic, minced
-
1 pound
mushrooms, mixed
-
1/2 cup
white wine
-
2 teaspoons
fresh minced thyme leaves
-
1/2
preserved lemon, rinsed, pulp removed, peel and pith minced
-
1/2 teaspoon
freshly ground black pepper, plus more to taste
-
salt, to taste
-
3 tablespoons
minced Italian parsley leaves
-
Ricotta cheese
-
crusty bread, toasted
Directions
-
In a medium pot, heat the butter and olive oil over medium heat.
-
When the butter has melted, add the garlic and stir for 30 seconds or until fragrant.
-
Add the sliced mushrooms , toss to coat in the garlic-butter mixture, and cover with a lid to braise about 8 minutes until the mushrooms are softened and the juices are released.
-
Uncover the pot, and continue to cook about 5 minutes, stirring occasionally, until the juices have absorbed/evaporated.
-
Once the juices are absorbed, add the white wine and thyme. Continue to cook and stir about 5 minutes more, or until the wine has absorbed/evaporated and the mushrooms are left in a bit of syrupy sauce.
-
Stir in the preserved lemon and black pepper. Taste for seasoning and adjust as necessary.
-
Stir minced parsley into the mushrooms.
-
Enjoy!
See what other Food52ers are saying.