Not your ordinary breakfast fare – but these field mushrooms with a hint of garlic and a dash of creamy goodness are divine, especially with a little parmesan.
Add a few strips of smoky bacon for the meat lovers.
- 30g butter
- 1 tbsp olive oil or rosemary oil
- 1 clove garlic, crushed
- 2 tbsp pine nuts
- 250g field mushrooms
- 250g button mushrooms, sliced
- 100g baby spinach leaves
- 1 cup cream
- Parmesan cheese
- Red onions, vine tomatoes, grilled to serve
- Grain toast
1 Heat the butter and oil in a large frying pan and cook the garlic and pine nuts for 1 minute until nuts are toasted. Remove from the pan and set aside.
2 Add the field mushrooms gill side down to the buttery pan and cook over a gentle heat for 4-5 minutes until starting to soften. Turn field mushrooms over, add in sliced mushrooms and cook for 2-3 minutes until coloured. Add cream, spinach and nut mix and simmer all together for a further 2 minutes or until reducedand creamy
3 Serve mushrooms over grainy toast with shaved parmesan and cracked pepper and add a few grilled tomatoes or onions.