Thursday, November 23, 2017

Toasty mushroom melts for breakfast

As the cold months are drawing close, and the smog is gradually giving way to crisp winter mornings, I am faced yet again with that ever looming question: how many more minutes in bed? Under such circumstances, I have found that it is of paramount importance to have something fun lined up for the early hours! A little something that make weekday mornings a bit more forgiving. For me - and not surprisingly - is my morning cup of coffee and breakfast.

I find the best way to kickstart a Monday morning is to prep something pretty neat the night before. I first tried out these mushroom melt sandwiches a couple of months back when Rupak was over for brunch. I had forgotten about these but it seems like this is the best season ever to try these out. 

What you need

This recipe yeilds enough stuffing for two large sandwiches.

4-5 large mushrooms, sliced
Handful of tender spinach leaves, roughly chopped
1 garlic pod, chopped
1/2 tsp cornstarch
1 tsp butter
1/4 cup milk or light cream, warmed or at room temperature
Salt and pepper, to taste
4 slices of bread

Other optional additions

Tomato or bell pepper slices
Cheese slices

How to

The mushroom filling can be made ahead of time and kept in the fridge.

To make the filling, add butter and garlic to a pan. As the garlic softens and flavours the fat, add the sliced mushrooms. Allow the mushrooms to gradually release their moisture before you give them a stir.

When slightly browned, add milk and mix. Season with salt and pepper, and cook on a gentle flame. You can add the cornstarch at this time, and allow the filling to thicken.

Add spinach and cover. Once the greens are wilted, turn of the heat.

Cool slightly before spreading it on toast.

Add a thick layer of mushroom filling, and top with tomatoes or bell pepper slices, and finish off with a slice of cheese.

Grill the sandwich in a panini press or in a pan with some additional butter for a delicious golden crust.

Serve immediately! 

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