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Mushroom starters |

Garlic mushroom starter

Garlic mushroom starter

Mushroom bruschetta are ideal if you are having people over or want something tastier than chips when watching a great DVD. That Salticracks ad of the beginning of the month, middle of the month, end of the month salticracks got me making these. They are really simple and so tasty. Try to use a combination of different mushrooms to add a different taste level but not necessary. The amount of mushrooms sounds like a lot but remember they reduce quite significantly when cooked.

What you need

1kg mushrooms halved (if you use different types, the size should be about ½ a small button mushroom)
1 targe onion halved and sliced
2 teaspoons garlic
3 heaped tablespoons butter
Salt and pepper
Olive oil
Basil leaves ripped

The process

Heat a little oil in your pan on a medium heat, add the butter and allow it to foam, now add your onions and cook until soft.

Add your mushrooms and cook until they are beginning to soften and reduce in size. You may need to add a little extra butter as the mushrooms soak it up at a rate. Add a little salt and pepper to taste and toss around for a minute or so.

Remove from the heat and pile up on slices of tasted Italian style bread that has been toasted.

So simple, so tasty.

For the most simple and tasty dessert try the black cherry sauce for ice cream

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8 Responses to “Mushroom starters”

  1. Belinda says:

    Hi Graham
    do you have a no fuss recipe for oyster mushrooms. I have no idea on how to cook them tried cooking them as the conventional button mushroom but it does not taste the ss same

    • Graham says:

      Hi Bellinda, You get thin and thick Oyster mushrooms which have quite a delicate flavour and should not be washed with water but brushed to get any debris off, then tear them into strips about 1-2cm wide and quick fry in butter and garlic and toss in some finely chopped parsely. Grind with salt and pepper straight after removing from the pan. The essence is quick frying, the flavour is unique.
      If they are the thick version (at least 2-3cm thick and quite fleshy) then you can cut them into chunks, dip into beaten egg and roll in seasoned bread crumbs to fry.

  2. thirusha says:

    we are curretnly fasting..we abstain from meat for a month..so im looking for veg pastas and actually quick veg meals for my mum and i to prepare after work and even the weekends…

  3. ASHEEKA says:

    i love your recipes. thanks

    i would like to know how to make tarts that have apricot jam and coconut in them.
    they are called “hertzoeg”(or something like that) tarts.

    • Graham says:

      They are called hertzoggies if I remember correctly… Got a recipe somewhere and will hook it out and give them a go again and then post. Thanks Asheeka, G

  4. Fikile Shezi says:

    Thanks Graham. I’ll try it on week-end

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