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
- Serves 2-4
cloves garlic, minced
fresh minced thyme leaves
preserved lemon, rinsed, pulp removed, peel and pith minced
freshly ground black pepper, plus more to taste
salt, to taste
minced Italian parsley leaves
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.