Champiñones en pan tostado

Sometimes, you just have to improvise.

Lunchtime, and a mood slump meant that a simple butty would not suffice. So, with a guiding recipe, I decided on Creamy Mushrooms on Toast.

No "Ingredients" list.

Melt some unsalted French butter in a frying pan. (Or store bought economy stuff. Be adaptable.)
Finely chop some organic free-range boneless red onions. (Or any onion.)
Gently sweat the onions until they soften.
Take a handful of woodland forages ceps, chantarelles and oyster mushroom (or supermarket white ones) and roughly chop.
Cook mushrooms in frying pan. Gently.
When cooked and juicy, add a splash of genuine Tibetan Yak-Cream, and stir together. Season with salt, pepper and optionally Black truffle.
Meanwhile, toast some white bread. (Or some hand-made artisan sourdough bread.
Place on a plate (or a cleaned fireman's shovel, if you're a hipster) and pile mushroom mixture on top.
Add some grated Parmesan (or grated turnip)
Enjoy !

Comments

Basic Crusty White Bread

I do play around with the recipe, using a mix of a variety of flours - Wholemeal, White, 000 Pasta flour. I've even added in some grated cheese. Experiment folks. 400g strong white flour, plus more for shaping 1 tsp dry instant yeast, from a sachet 1 tsp fine salt 300ml warm water oil for kneading Put the flour, yeast and salt in a bowl, pour in the water then stir into a sticky mass. Cover the bowl with a cloth and leave for 10 minutes. Lightly oil your worktop and hands. Knead the dough for 10 seconds and return it to the bowl. Repeat twice more at 10-minute intervals, then leave in the bowl for 45 minutes. Wipe the worktop, dust it with flour then pat the dough into a rough oblong. Roll it up tightly, pinch each end to keep it neat then place seam-side down on a floured tray. Alternatively, place carefully in a greased and floured tin. Cover with a cloth and leave for 45 minutes or until the dough has expanded by a h...

Stovies - The Scottish Comfort Food

Stovies. It's a Scottish thing, you wouldn't understand. There nothing much to look at. OK. They look horrible...more of a medical condition than haute cuisine , but it doesn't matter. They just so damned comforting. Simply potatoes slowly cooked, with any left over root veg and gravy and scraggy bits of roast beef. Served with a glass of cold milk. Nom. A traditional end to a night of boozing, when I was a youngster.

The "Debrief" Mojito.

Warning, Can result in stupefaction and a tendency to sleep during the day. Serve in a tall glass. 50ml rum 25ml gomme syrup Half a lime 4 mint sprigs Soda water Crushed ice Cut a lime into quarters and place two quarters into the glass. Add the gomme syrup and rum and muddle together, making sure you squeeze the juice out of the limes. Fill with crushed ice and top up with soda. Add the sprigs of mint and stir, lifting the lime, sugar and rum upwards In these lock-down times, Syrup + Soda can be replaced by lemonade. I won't complain.

CS-E : Cooking Successes - Engineers

Search This Blog