This dish works great as a delicious breakfast or as a warming snack. This dish is one of Jenny’s childhood favourites; in her own words, “This dish reminds me always of damp afternoons spent picking mushrooms in the woods near my family home. As a special treat, a steaming plate of sautéed mushrooms was sometimes topped off with a luxurious dollop of goats curd, and that’s how I love to eat them today, with toast to mop up all the delicious juices.”
We hope you enjoy!
- Serves 2
- Prep Time: 15 minutes
- Wheat Free, Gluten Free, Vegetarian
- 1 tablespoon butter
- 1 tablespoon oil
- 1 garlic clove, crushed
- 1 small shallot, finely chopped
- 300g chestnut mushrooms, sliced
- 1 tablespoon water
- Handful fresh parsley, finely chopped
- 50g goats curd or goats roule
- 2 slices spelt or rye bread
- In a non-stick frying pan, heat the butter and the oil over a medium heat until the butter is foaming.
- Add the garlic and shallot, and stir well to cover in butter, then leave to sauté for 1 minute.
- Add the sliced mushrooms and stir well, then leave to fry for 2 minutes.
- Add the water and stir while it bubbles, then leave for another 2 minutes, to allow the mushrooms to reduce and release their juices.
- Add the parsley and half the goats curd, stirring well, until the mixture starts to bubble.
- Toast the bread, and when ready, place on individual plates.
- Divide the mushroom mix between the plates, piling it onto the toast, and top with the remainder of the goats curd.
Divide the mushroom mix between the plates, piling it onto the toast, and top with the remainder of the goats curd.
If you can’t find goats curd, softened goats cheese or cream cheese are good alternatives.
This recipe comes from Jennifer’s book The Balanced Diet
The Orion Publishing Group, ©Weidenfeld & Nicolson