Perfect Breakfast Mushrooms

Having the cooked breakfast? Veggie or otherwise. Really nice mushrooms are one of the ingredients that make a cooked breakfast into a fantastic cooked breakfast. This is my method and on the few occasions I’ve had occasion top cook breakfast for friends, the mushrooms always get a mention

Ingredients

Knob of butter
pinch salt
mushrooms, button or chestnut, 3-5 per person (or more :o) )

Method

Start the mushrooms off before any other breakfast bits to be cooked.

Your mushrooms want to be fresh; you just don't get the same effect from tired mushrooms

Slice the stalk of the mushroom level with the cup, then quarter or halve the head of the mushroom, depending on their size. This helps the mushrooms keep their shape and give good texture in the mouth.

Melt the knob of butter in a pan.

I prefer a heavy bottom pan for this, and you’ll want one with a well-fitting lid.

Add the mushrooms, stalks and all and cook on a very low heat. Place the lid on, stir or rather turn them over frequently.

Keep the lid on, this will draw the moisture out of the mushrooms, but we cook them in their own juices, the mushrooms will probably halve in size.

In the last few minutes of cooking the breakfast, as the last few other items are nearly done, turn up the heat to maximum and remove the lid. We now boil away all the mushroom water, until, the mushrooms are left in the butter alone. Stir well and often to sizzle the outside of the mushrooms in the butter.

Serve hot.

Major yum .. fried eggs, hash brown, grilled tomatoes, baked beans and amazing full-on flavour mushroomssmrtovnice
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Submitted by

John Walker
Veggie Recipes

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