Sunday, October 28, 2012

Our staple weekend breakfast

If you're going to adhere to the old adage regarding getting enough fruit and vegetables in the diet, what better food to pair with a meat product than one that actually resembles meat itself.  Of course I'm talking about the mushroom - rich in flavour, with a soft texture, not unlike meat.  Before you say 'hang on, a mushroom isn't a fruit or a vegetable' - I know, I know, it's a member of the funghi family.  However I doubt anyone is going to argue with the health benefits obtained from eating mushrooms. 

Putting the vegetable/fruit/funghi issue aside, there's something I love about eating mushrooms for breakfast.  They fill you up, they're good for you, and they go so well with everything in the savoury breakfast food world.  Especially well with chorizo, thyme, and garlic anyway.

When I first whipped this up for breakfast one morning, we enjoyed it that much we had it for dinner that evening.  It has definitely been a weekend breakfast standard for around six months now.  You have been warned.

Chorizo and mushrooms on sourdough
Serves 2

1 chorizo, sliced on the diagonal
1 garlic clove, sliced very thinly
1 whole garlic clove, peeled and squashed with the palm of your hand
3 sprigs thyme, leaves only
Sourdough bread, sliced
1 tbsp butter
1 tbsp olive oil
Salt and pepper
1 tbsp finely chopped parsley leaves
2 big handfuls of mixed mushrooms, sliced.  Portobello, swiss brown, button, porcini - take your pick. 

Place a frying pan over medium heat and add half the oil.  When hot, add the chorizo and cook for around 2 minutes each side.  Add the garlic, mushroom and thyme, drizzle with the remaining oil, and stir to coat.  Cook for around five minutes or until the mushrooms are nearly done.  

Grill or toast the sourdough, and rub each slice with a the squashed garlic clove.

Add the butter to the pan to finish, season to taste with the salt and pepper and toss to coat everything in the butter and seasoning.  If there is still a little liquid in the pan, cook for another few minutes until it reduces.  This will depend on the mushrooms you have used.  

Serve on the grilled sourdough, and sprinkle with the chopped parsley.  If you are feeling fancy you could sprinkle with crumbled fetta, or parmesan..... or both.  Let's face it though - by this time the smell of the mushroom and chorizo cooking will have your mouth watering so you will probably just want to eat it as is.  Enjoy!

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