Lazy weekend mornings should not be spoiled slaving over breakfast pots and pans. Nope, rather give me a quick breakie that still packs a tasty punch. My mushrooms on sourdough hits the spot just fine.
You don’t need loads of ingredients for this one. It’s really simple, but delivers big time on flavour. It’s best made with really fresh shrooms, don’t settle for sad should-have-been-chucked-yesterday mushrooms. Fresh thyme and fresh garlic make this dish a winner. I’ve made it with dried thyme – it does the job – but please don’t use pre-chopped garlic in oil. That stuff should never be in your kitchen!
Lastly, sourdough bread. Fresh, crusty and yeasty. YUM! This dish simply needs the sourdough. Store bought white bread won’t do it any justice, trust me.
Here’s how to prepare it.
MUSHROOMS ON SOURDOUGH
- 1 punnet (250 g) fresh portabellini mushrooms, halved
- 3 whole cloves of garlic, lightly crushed
- 4 sprigs of fresh thyme, washed
- 10 ml olive oil
- knob of butter
- salt and pepper to taste
- half a lemon
- 2 slices of fresh sourdough, lightly toasted
- Heat a large frying pan, add the olive oil.
- Sauté the mushrooms and the whole garlic together over high heat to sear the mushrooms and release the sweet flavour of the garlic.
- Add the sprigs of thyme and the knob of butter. Continue to sauté, taking care not to burn the garlic.
- In the meantime, lightly toast the sourdough, not too dark, though.
- Season the mushrooms liberally with salt and pepper. Add a squeeze of fresh lemon juice and spoon over the sourdough.
- Add some fresh wild rocket if you like.
The wild rocket adds an extra peppery punch, but it’s not crucial to serve it like this. Enjoy it the way you prefer.