No matter how much selfish British shoppers stockpile, they’ll never see off the humble mushroom. Old habits die hard, and for me I have to have a ‘hot’ meal for breakfast which has become more problematic recently due to the shortage of bacon, egg and sausages. Thankfully, Mushrooms on Toast from Jamie Oliver has come to my rescue as a comforting, vegetarian alternative.
The addition of the garlic, butter, thyme (I used dried herbs as I couldn’t get any thyme leaves) and balsamic vinegar perfectly pimps this modest meal up. Enjoy it with some decent bread (sadly I couldn’t get any) and it’s happy days. Incidentally, this recipe is tucked at the back of Jamie Oliver’s ‘Save with Jamie’, a book packed with lots of frugal culinary ideas (including a cracking vegetarian section) which have never been more relevant in present times.
Recipe: Mushrooms on toast
Calories: 160 calories per portion
Book: Jamie Oliver – Save with Jamie
Prep time: Approx 5 minutes
Cooking time: Approx 5 minutes
Ingredients: 100g button mushrooms, a few fresh thyme leaves, 1 clove of garlic, 1 tsp unsalted butter, 1 nice thick slice of bread, balsamic vinegar, flaked sea salt, ground black pepper
Cost per portion: Approx £0.95
Method: Quarter or slice 100g of button mushrooms. Pick a few fresh thyme leaves. Peel and finely slice 1 clove of garlic and put it into a large hot pan with 1 teaspoon of unsalted butter.
As the garlic starts to lightly colour, add the thyme, followed by the mushrooms. Toss around and fry while you toast 1 nice thick slice of bread.
Season the mushrooms to perfection, add a splash of water, then pour them straight over the toast. Finish with a few drips of balsamic vinegar, and serve.