MUSHROOMS ON TOAST
MUSHROOMS ON TOAST
Dadu enjoyed this for breakfast so it was served frequently at Sundatta. Willingdon Club has it on their menu and it is almost as delicious as the dish that was conjured by Amma's cook.
INGREDIENTS
8 oz mushrooms, white or small portobello, small diced
1 onion small diced, about a cup
1 1/2 Tbsp excellent oil
1/2 tsp freshly crushed black pepper
1/3 tsp salt or to taste
1/2 tsp herbs of your choice
4 pieces of buttered toast
DIRECTIONS
Heat the oil in a medium pan, toss in the onions and saute until they are translucent and tinged pinkish. Be careful not to burn them.
Stir in the chopped mushrooms and cook them over medium heat. They will first release fluid and then reabsorb it as they cook further. You will begin to see the oil glisten on the mushroom and onion bits.
Toss in the salt, crushed black pepper and herbs. Stir gently so the flavorings are incorporated.
Ready to eat now! Top each piece of buttered toast with goodly helpings of the delicious sauteed mushrooms and enjoy.
I like to quarter or halve the toasts and then top with the mushrooms.
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