We received our first boxes of ‘live’ mushrooms last week and the children are already harvesting! What’s the best & easiest dish ever? Why, luxury mushrooms on toast!
Fresh from the garden: mushrooms, garlic, thyme
Recipe source: Melissa
Recipe source: 6 at home or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Heat the grill on high.
- Using a piece of paper towel, wipe the soil from the mushrooms. Never wash mushrooms!
- Cut into fine slices, keeping a mushroom shape.
- Peel and finely chop the garlic. Wash and spin-dry the thyme, leaving whole.
- Heat the butter and tablespoon or two of olive oil in the non-stick pan until sizzling, and add the mushrooms, garlic, thyme stalks and a pinch or two of salt.
- Toss or stir every minute or so for about 5-6 minutes. You want the mushrooms browned but lovely and soft.
- Meanwhile, carefully slice the bread – you may find it easier to ask an adult to slice the loaf down the middle lengthways first, and cut each half separately – and place on grill trays.
- Drizzle with a little olive oil and slide the bread into the oven to lightly grill, and turn over when needed – watching to make sure it doesn’t burn.
- When ready bring the toast out from the grill using the oven mitts and divide among serving plates.
- Spoon the garlicky, herby mushrooms over the bruschetta and grind over a little pepper if needed.
- Eat at once!
Notes: Why shouldn’t we wash mushrooms? How long do they take to mature? What do the mushrooms look like after one day – three days – five days? What else could you cook with a mushroom?
The Bondi Cook 