Ok this is definitely me cheating a little but I promised a recipe a day for Meat Free Week and that’s kind of a tough task when you have a life. So tonight’s recipe is super obvious and ridiculously easy but not everyone can cook, right? (I’m moving in with a dear friend next week who last night attempted to fry an egg in a griddle pan) and many of you, like me, lead busy lives. So this is what I made for tea tonight and I think it makes a great quick, satisfying meal for any time of day.
Creamy garlic mushrooms on toast (an ode to my soon to be flatmate, Becky)
Ingredients – can anyone else not spell ingredients?! I spell it ingrediants every time I write it!!
Mushrooms (obviously) – whatever you have or want; wild, chestnut, field or standard button mushrooms all work, you kind of get what you pay
1 clove of garlic – finely chopped or crushed
Salt and Pepper
A slice of good quality bread – wholemeal or granary is nice for this
Single cream / Vegan alternative (I used Alpro soya)
Melt the butter/marg in a pan over a low-medium heat
Roughly chop your mushrooms into bite-sized chunks (or keep whole if the very tiny ones)
Add the mushrooms and the garlic to the pan, season with salt and pepper and wait. You need to be patient because you want the mushrooms to cook slowly, this will draw out the moisture and intensify the flavour
After 10 minutes or so the liquid from the mushrooms should have seeped out and evaporated, the pan should be dry and the mushrooms should have shrunk
At this stage toast your bread
Pour a little cream over the mushrooms and turn the heat down. The cream should reduce into a thick sauce
Pour the creamy mushrooms over your toast and serve.