Creamy smoked garlic mushrooms on toast for your next brunch or lunch.
We're approaching the end of winter in Australia now. Although Brisbane really doesn't experience any true peak of chill throughout the entire season. Once it hits a low of 18 degrees during the day, we Brisbanites can't handle the cold anymore. Still the ever-so-slight drop in temperature has me on the hunt for stomach warming meals more often then not.
I've always been a savoury breakfast/brunch kind of gal but honestly at home, I don't much enjoy breakfast. Sometimes I'll have toast, sometimes porridge. I can't say that I make any sort of effort really. But when I go to a cafe, it is the soft poached eggs, spicy savoury mince or garlic mushrooms that peaks my interest immediately. I can confidently say, there is really no time like the present to create a cafe-style recipe at home. If you can make one that is easy, nutritious and tasty. Well then that just ticks all the boxes.
One of my iso activities has been having a go at growing my own mushrooms. My mother in law bought me a mushroom kit for my birthday in June. You slice open the bag and spritz the spores with water twice a day. They start growing in about two weeks and once you see them, they double in size every four days. I used my own home grown mushrooms (plus a few purchased from the shops) for this recipe.
Smoked garlic can be used in a similar fashion to regular garlic. The smokiness adds great depth of flavour combined with the pungency of the classic garlic flavour. Usually you will find smoked garlic at a speciality grocer or fruit and vegetable shop, otherwise there are many recipes online for how to make it yourself. Alternatively this recipe can be made with regular garlic.
Enjoy, Andrea x
Smoked Garlic Mushrooms on Toast
Creamy smoked garlic mushrooms on toast for your next brunch or lunch
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 2 serves 1x
- Category: Savoury
- Cuisine: Breakfast
Ingredients
- 1 tbsp butter
- 250g mixed mushrooms (I used brown, oyster and cup)
- 4 cloves smoked garlic
- ½ tsp dried thyme
- 4 tbsp cream
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley, chopped - to serve
- Parmigiano Reggiano - to serve
- 2 slices of sourdough toast
Instructions
- Heat a pan over medium-high heat. Add butter and allow to melt and bubble.
- Slice mushrooms thinly and add to the pan. Allow to sit in the butter and saute for 2-3 minutes before you begin to toss. This allows the mushrooms to get a bit of colour.
- Crush smoked garlic cloves and mince finely. Add to pan along with thyme, cream, salt and pepper. Saute for a further 5-7 minutes until mushrooms have softened and cream has thickened.
- Add fresh parsley and toss quickly. Reserve some parsley to serve. Divide mushrooms across two pieces of toasted sourdough. Top with remaining parsley and grate over parmigiano reggiano. Serve straight away.
Notes
- If you're using regular garlic, opt for two cloves.
Looking for more vegetarian recipes? Try my mushroom ravioli with creamy pumpkin sauce or my roasted garlic hummus.
