So as many of you know, I left my job last Dec and with that comes a dried up savings account because I love to shop as much as I love to cook and eat, and that’s a LOT!
Shopping has become a rarity for both fashion and groceries, but I love how much more simpler my life is.. In a romantic sort of way, it’s brought me back to appreciating real simple, flavorsome food..and in this little series, let’s call it the broke chronicles – I will be sharing dishes that are simple, and cost as little time as they do money to make.
We’re gonna start with a favorite of mine, mushrooms on toast..
Mushrooms are amazingly flavorsome, they are earthy and fleshy, a great substitute for meat. I love them in everything.. Pasta, salads, stir-frys..but nothing is simpler and better than good mushrooms on a crispy slice of rye.
You’ll Need :
1 Punnet of portobello mushrooms
1 Punnet exotic mushrooms
1 Punnet button mushrooms
2 cloves garlic
Handful of fresh parsley
Salt and pepper
Mature cheddar or parmesan cheese
How To :
We begin by cleaning our mushrooms, and I discovered I’ve been doing this wrong for the longest time!
When cleaning mushrooms, you do not run them under water or even use water because they end up absorbing all that water and you are left with more of a stew than anything when you try cook them, so instead – we lightly brush the dirt away and that’s it.
Now heat a spoon of oil, and your garlic and add your roughly chopped mushrooms. Toast until they reduce in size, and then add your fresh parsley and season with salt and pepper.
Grate a bit of cheese into the hot mushroom mixture and spoon on your toast.
I love to grate extra cheese and sprinkle freshly ground pepper too!