MUSHROOM ON TOAST

Hi friends,

College was most beautiful time of my life.
A life without responsibilities, absolutely carefree, full of laughter and fun which made the long hours so much easy. Life revolved around friends and project and file submissions, infinite dreams and lots of romantic novels read through the night while unsuspecting parents thought their poor child was hard at work.
I was a day scholar so got fresh home cooked meals everyday, cooked by mom, dad or the helper.

A few of my college going friends who live away from home, on their own, with parents comfortably tucked away in bed across the globe while they are rushing to their classes, wanted me to give them some more 'easy to make, healthy breakfast recipes' as they now seem to be done with the unhealthy food that they had been grabbing on the run.

 So here is something especially for them.

Another one of my favourites...MUSHROOMS
They are low in saturated fat, sodium and cholesterol and a good source of dietary fibre, protein,iron, zinc,vitamin B complex, vitamin C and many more minerals.
1 cup of mushrooms make one serving.
More information on nutrition in mushrooms on my posts
Chili Mushroom and Grilled Stuffed Portobello Mushrooms in Capsicum Coulis


MUSHROOM ON TOAST

Ingredients:
.Butter..................................1/2 tsp
.Olive oil.............................1/2 tsp
.Shitake mushroom...............1 cup, diced
.Onion..................................1/3rd cup, diced
.Red chili (fresh)..................1 tsp, finely chopped
.Ginger.................................1 tsp, grated
.Dried oregano leaves..........1/8th tsp
.Dried thyme leaves..............1/8th tsp
.Black pepper powder..........3/4th to 1 tsp (depends on your spice tolerance)
.Salt......................................to taste
.Lemon juice.........................1/2 tsp
.Coriander leaves.................1 tsp, finely chopped
.Parmesan cheese shavings...a little
.Toast................................... 2 slices

Method:
.Rinse* and trim the stems of the mushrooms.
.Heat the oil in a flat non-stick pan.
.Add the onions and a pinch of salt*. Do not stir for a minute.
.Add the ginger and mushroom, dried herbs and add some more salt. Mix well.
.Let it cook in its own liquid (which will be released from the mushrooms and onion due to the salt) on
 low heat.
.When dry add the butter, red chili, and black pepper powder and saute till the onions and mushrooms
 get crisp and change colour.
.Check for seasoning. Remove from heat.
.Add the lemon juice and chopped coriander leaves and mix well.

.Serve hot garnished with parmesan cheese shavings and toast .

.You can be as generous or as stingy with the use of cheese as you feel that morning.



mushroom on toast



*This dish works well as breakfast, afternoon snack or a starter.

* Put on a lightly toasted bread slice as a topping and grill till cheese melts.

*A mix of shitake, oyster and button mushroom makes it tastier and visually more interesting.

*This method of cooking with salt uses less oil thus making it healthier.

*You can choose to clean the mushrooms using a brush. I prefer to wash them as I just cannot get myself

  to not wash them.