Mushrooms on Toast with Chili

by Rosemary King in , , , ,

Ever since moving on top of a vegetable stand I've mostly stocked my house with veggies, fruit and whatever trendy, gluten-free bread I can pull from the organic health food store next door.  Long story short, I now eat very badly when I am at restaurants to make up for all this healthfulness. Just kidding (sort of.)  What I've really realized is how satisfying veggies can be.  

Mushrooms on toast has become one of my favorite breakfasts since moving to England. It's so meaty and satisfying without sending you into the food coma that eating a fry-up causes. With this dish, you should flash sauté it, at very high heat, but it takes a bit more work and attention than the roasting method.  Since I forever seem to be hanging laundry when my food cooks, I choose the roasting method.  I added a chopped dried chili that I had on hand, but I think a fresh one would be lovely as well, and would have bit more kick. 

I drizzled some sheep's milk yogurt on top of the mushrooms, but you could also add the yogurt or some crème fraîche to the shrooms while they are cooking to give it a lovely creamy consistency.  I ate three big pieces of this mushroom on toast for lunch, but makes an equally good breakfast or dinner.  

Mushrooms on Toast with Chili 

  • 1 package of button mushrooms or 4-5 portobello mushrooms, sliced
  • 1 large onion, sliced 
  • 1-2 cloves garlice, chopped
  • 1 fresh or dried chili, sliced or chopped
  • 1/8 a stick of butter, cut into squares 
  • Enough yogurt, or sour cream or crème Fraîche to drizzle over the mushrooms
  • Salt and Pepper
  • Coriander leaves, chopped or left whole
  • 1 baguette or sourdough loaf, sliced and toasted 

Pre-heat the oven to 185C.  Slice mushrooms, onion, garlic and chili.  Toss with generous sprinkle of salt and pepper.  Dot with butter knobs in a roasting dish.  Slide into the oven and give a toss every 5-8 minutes until the mushrooms and onions are caramelized.  Toast or grill your bread with a drizzle of olive oil or slash of butter.   Top bread with mushrooms, and then drizzle over ht yogurt or sour cream or crème fraîche.  Eat slowly enough to be polite.