There is always Mush room for Mushrooms on my toast! This breakfast recipe is inspired from my time at University where I had come to know a Indian – Kenyan girl really well. A couple of girly sleepovers watching reruns of Dilwale Dulhaniya Le Jayenge (The most celebrated RomCom/Romantic Drama movie in Bollywood history) we’d wake up hungry. Away from home and family, we’d wake up starved for the comfort of familiarity. Here is where I ate Mushrooms, with cheese and Peptang (Kenyan Hot Sauce).
Since then I’ve made several variations of the Mushrooms on toast and this recipe is not spicy but I always add chilli flakes on top!
What you need:
- 150 g Mushrooms of your choice. I prefer to use Shiitake or Cremini.
- 2 big cloves of Garlic grated
- 1/2 Tsp Italian dry Herb blend
- 1 Tbs Butter
- 1 Tbs plain flour
- 1/3 – 1/2 cup milk (adjust according to consistency)
- Bread sliced
- Cheese of your choice
- Salt and pepper
- 1 Tbs Olive Oil
How to cook:
(Preheat oven to 180 degrees celcius)
1.Heat Olive oil in the pan and add the garlic followed by mushrooms to the pan and Sauté for a few minutes.
2.Add the herbs, salt and pepper and mix well. Continue to cook until the mushrooms have become golden brown and lost their water.
3. Now add the butter, mix well. Then add the flour and stir until evenly coated. Cook for about 2 minutes until the flour is cooked out then add the milk while stirring continuously.
4.Let the Mushroom sauce simmer on low heat for a few minutes and set aside.
5. Cut up bread slices into triangles and set on a baking tray. Spread the mushroom sauce evenly on all the slices. Grate cheese over it and pop it in the oven for 12 minutes.