Mushrooms on toast

Posted On August 10, 2008

Very ordinary but very delicious. I had three mushrooms to use up, so I sliced them roughly into chunky pieces, and pan-fried them in olive oil and butter. I toasted a wholemeal slice, and spread pesto on it. I added powdered garlic (no time for the real thing). Then I tossed the mushrooms, by now nice and juicy, onto the toast and added black pepper. I finally sprinkled chopped mint on top. Yes, it’s the wrong herb for it, but I had some around and it actually tasted very good. This is a first class snack, or even part of a light lunch. Many a student whose culinary skills currently stop at beans on toast could manage this vastly more appetizing dish.