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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
- 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
- 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.
- This recipe was entered in the contest for Your Best Weekday Breakfast Recipe