Saturday, 20 April 2013
Mushrooms on toast
Thankfully my habit of preparing far too much food meant I had an overstocked freezer, so have managed not to have to rely on take-aways - though I have been frustrated by it being painful and difficult to make fresh food.
But this morning, I will take it no longer... so made mushrooms on toast. Chop and fry half a small onion and fry gently in olive oil, when softened add chopped mushrooms (1 field and 3 closed cup) and 1 clove crushed garlic. Fry gently until water comes out of mushrooms, add 1 tsp grain mushroom, and toss around until it starts to fry again. Take off the heat, stir in 1 tbsp natural yogurt, small handful chopped parsley and season. Serve on hot buttered granary toast. Yum.
Hand hurting too much to hoover (shame!).