If you need to make someone breakfast in bed in a hurry this brunch shrooms on toast recipe will be your saviour, it can be whipped up in less than ten minutes and never fails to impress! Meaty portobello mushrooms, bacon lardons and cream make this incredibly rich but it is a real treat for a lazy Sunday morning.
– 300g portobello mushrooms, sliced
– 150ml single cream
– handful fresh parsley
– 20g parmesan
– 100g bacon lardons (you can use chopped smoked streaky bacon)
– 1 ciabatta loaf or baguette, sliced into thick disks
– a quarter of a lemon
1. On a medium heat, fry the lardons so the fat begins to render/melt, then push the lardons to one side of the pan.
2. Take your sliced bread and add to the pan, pressing down to soak up the bacon fat on one side. Remove the bread from the pan and place on a baking sheet and under a hot grill, toast for 2-3 minutes.
3. Add your mushroom to the pan with the lardons and allow the bacon and mushrooms to mingle, cooking for 3-4 minutes or until the mushrooms begin to shrink and release their juices.
4. Increase the heat and add the cream, followed by the parmesan and parsley and cook for a minute or two, allowing the sauce to reduce slightly. Sprinkle a pinch of nutmeg into the sauce and add a squeeze of lemon to finish.
5. Top your slices of toast with the mushrooms and sauce, sprinkle over some more fresh parsley and shavings of extra parmesan if desired.
6. Serve and lap up the praise of your brunch companion.
Growing up with the name Darina, I was constantly asked if I could cook like my namesake. With that(and greed) as the ultimate motivator, I realised that baked goods make excellent bribes and an obsession was born! With bachelor’s and master’s degrees in law I undertook a PhD, but a preference for cookbooks to textbooks persisted. As a (self-confessed!) demon in the kitchen, I am the only person to have contested both Masterchef and the Great Irish Bake off, fuelling my desire to focus on food in a serious way. Working with TheTaste allows me to satisfy this craving and marries my food fascination with my love of writing and ranting.